The Versatile English Muffin

English muffins can be used for almost anything. You can have them to start the day . They 're also good in a lunch or dinner or even for a quick snack. Pair them with any ingredient for a tasty and quick dish.

English muffins hav always been a a breakfast treat. After all there's nothing like one hot from the toaster, dripping with butter. However it makes an excellent base for a breakfast sandiwch. You can put either scrambled or a sunnyside up egg along with sausage and cheese on it. The famed Eggs Benedict require that the base be an English muffin, . You cna have the classic which also has Canadian bacon and Hollandaise sauce or variations. There's the Maryland Benedict thats subs in the bacon with a crab cake or the Californian style which features a slice of avocado added.

English muffins can also be used to make quick yet filling lunches and dinners.A simple recipe uses just cheddar with bacon. it's requires nothing more than just simple layering and then heating up in the toaster oven. You can even add a pickle or an onion for a British spin on it. A classic recipe is English muffin pizza. Just add pizza sauce, oil and shredded mozzarella and pop into the toaster oven for ten minutes or until the cheese melts. You can also prebake the muffins for a crispier crust. These pizzas also make good afternoon snacks especially if you're going to be eating the main meal a lot later on.

English muffins are versatile. You create a luxurious breakfast or a hearty lunch. They're perfect increating a fun dinner or easy snack. Try them in a variety of ways for some delicious eating.

New Year's Quiche

Yesterday's Wednesday;'s Dining section in the Times had a recipe for quiche. This is a great dish to serve in the upcoming days. it;s not only a party dish but a super easy one to make. Plus you can vary it to suit guests tastes.

The recipe is from Melissa Clark who contributes a recipe almost every week to the Dining section. This weeks she tries Julia Child;s famed quiche Lorraine with quiche au fromage. This is a silky custard-y blend of egg, heavy cream and shredded sharp cheddar. The crust is a simple yet lard rich crust, perfect for holding the heavy contents. I have to recommend making your own crust for quiches. i think it's always better than the store bought ones and also less watery.

Although Ms. Clark sticks to the traditional quiche flavors. You can vary it by subbing in ham bit for the bacon. There is even a recipe calling for devilled ham.A seafood quiche is not unheard of. Most call for a cup of crab meat but you can also thrown in lobster bits and shrimp. Vegetable based quiches are also good. there;s nothing like a spinach or a broccoli one.For these you can use fresh or frozen, just make sure that the spinach is dried before adding to the quiche.

There;s nothing like ringing in the New Year with a good , warm quiche. It is a filling and festive party dish that everyone likes. Make the traditional or the variations for some great holiday eating!