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I think I’ve said this before, but which came first––the chicken or the egg?The Bible says it’s fowl. “And God said, Let the waters bring forth abundantly the moving creatures that hath life and fowl that may fly above the earth.” He didn’t say how high. Modern scientist hedge by saying neither, as both are alternating stages in life’s never-ending advancement. I like the reply of a young child when asked the “which came first” question. The answer was, “Chickens, because God would never lay an egg.” Out of the mouths of babes.

It’s about eggs today, not chickens. Before I get to recipes, I‘d like to share this little poem about the egg.

Tale of One Egg

It’s hardly enough for breakfast.

It isn’t enough when you bake.

It isn’t sufficient to make meringue, cookies or cake.

It doesn’t go far in a salad, though you devil it, slice it or chop it.

But it covers the floor from wall to wall if you drop it.

True isn’t it?

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If you’re a vegetarian, or even if you’re not, you’ll enjoy this meatless salad.

EGG AND SEAFOOD SALAD

8 hard-cooked cold eggs, sliced (Reserve one egg for garnish.)

1-7 oz. package (2 c.) elbow macaroni

one 6-1/2 oz. can tuna, drained or one 7-3/4 oz. can salmon, drained

1 c. diced celery

1/2 c. diced onion

1 T. chopped, fresh parsley (can use dried parsley flakes - 1 t.)

1/2 t. salt

1/4 t. pepper

2/3 c. mayonnaise or salad dressing (lite may be used)

Cook macaroni according to package directions; drain and cool thoroughly.

Combine all ingredients, except mayo, in large bowl, mixing well. Fold in mayo.

Garnish with reserved egg, cut into six wedges. Makes 6 main dish servings.

Round out this meal with fresh fruit, some type of bread and a light dessert, maybe some sherbet and a cookie.

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Don’t have time to sit down for breakfast? Have a breakfast sandwich, ready in just 3-1/2 minutes from start to mouth.

QUICKER THAN FAST FOOD EGG SANDWICH

1 English muffin split

1 large egg, fried, yolk broken (over hard)

2 strips ready-to-serve bacon or regular bacon, cut in half

1 slice American cheese

Toast English muffin just to heat, not crisp, while frying egg.

Heat ready-to-serve bacon in micro on high 25 seconds or using a large fry pan to fry the egg, leave room to fry the regular bacon in same pan.

On one half of muffin place egg, bacon and cheese slice. Top with the other half of muffin.

Put fry pan in the sink, grab a napkin, along with the sandwich and head out the door. Makes one sandwich.

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Wondering what to have for lunch? This may help you out.

CREAMED EGGS OVER TOAST

1/4 c. butter or margarine

1/4 c. flour

1/4 t. salt

1/4 t. paprika

1/8 t. pepper

1/4 t. instant minced onion or 1 t. fresh minced onion

6 hard-cooked eggs, sliced or coarsely chopped

4 slices toast or cooked rice (about 2 cups)

Melt butter in saucepan; blend in flour, seasonings and onion. Cook, stirring until mixture is smooth and bubbly. Slowly stir in milk; heat to boiling, stirring constantly. Boil and stir until mixture is smooth and thickened. Gently stir in eggs; heat to serving temperature. Do not boil.

Serve over toast, rice or baking powder biscuits.

You may also add chopped, canned mushrooms and 1/2 t. snipped fresh chives or 1/4 t. dried dill weed (not seed). Serves 3-4.

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How about Swedish pancakes––prepared in the oven.

SWEDISH OVEN PANCAKES

4 eggs, well beaten

2 c. milk

2 T. softened butter

1-1/2 c. flour

2 t. sugar

1 t. salt

Combine eggs with next five ingredients. Beat well. Pour into jelly roll pan (15x10), sprayed with cooking spray or lightly grease with butter. Bake at 425 degrees for 15-20 minutes. It will puff up.

Cut into squares and serve with butter and syrup or your favorite topping. Recipes does not say how many it serves, but I’m guessing four hungry eaters. (Oh, how I don’t like recipes that do not tell you what size pan to use or how many servings it makes.)

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Thought for the day: A friend is someone who thinks you’re a good egg even though you’re slightly cracked.

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