Process first 5 ingredients in a blender until frothy, stopping to scrape down sides.

Melting butter in a large heavy skillet over medium heat; reduce heat to medium-low. Add egg mixture, and cook, without stirring, until mixture begins to set on bottom. Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are thickened but still moist; do not stir constantly. Sprinkle with chives. Yield: 6 to 8 servings.

5 tablespoons unsalted butter
2 cups halved fresh mushrooms
1 tablespoon finely chopped onions
2 tablespoons finely chopped green pepper
3 tablespoons all-purpose flour
1 1/2 cups milk, heated
1 tablespoon finely minced fresh parsley
1 teaspoon low-sodium chicken stock powder
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 large hard-cooked eggs, peeled
1/2 cup buttered dark breadcrumbs
2 tablespoons finely minced fresh parsley for garnish

Preheat the oven to 350 degrees. Over medium heat, melt 2 tablespoons of the butter in a medium saucepan. Add the mushrooms, onion, and green pepper, and sauté until the mushrooms begin to brown, about 5 minuets.

In another medium saucepan, melt the remaining 3 tablespoons butter. Add the flour and cook over medium heat, stirring, until the mixture bubbles up. Add the heated milk all at once, whisking smooth, and cook until mixture bubbles in the center. Add the parsley, chicken stock powder, curry powder, salt, and pepper, and cook over low heat for 2 minutes. Remove from the heat and set aside.

Butter a shallow gratin dish (7 x 10 x 3 inches) or a flat 10 inch round casserole. Quarter the eggs and arrange in the dish, yolk side up. Stir the mushroom mixture into the white sauce and pour over the eggs. Sprinkle the crumbs over the top and bake for 40 minutes or until is golden brown and bubbly. Sprinkle with parsley and serve. Make 6 servings.

4 large eggs, lightly beaten
1 1/2 cups milk
2/3 cup maple syrup
1/2 heavy cream
1/3 cup brown sugar
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/2 cup raisins
1 1/2 loaves day old cinnamon-raisin bread

Combine first 7 ingredients in a large bowl; stir in raisins. Cut bread into 1” chunks; add to egg mixture. Stir gently to cover all bread. Pour into greased glass-baking dish. Bake at 350 degrees for 50 to 60 minutes or until a knife inserted comes out clean. Let set for 10 minutes before serving (great hot or cold). Serve with the following sauce.

1/2 cup heavy cream
1 stick butter
1/2 cup sugar

In heavy small saucepan bring all ingredients to a boil over medium-low heat, stirring frequently not to burn. Boil for 5 minutes and remove from heat. Allow to cool slightly then flavor with the following Scotch Whiskey, Bourbon, Vanilla, Orange extract…..you be the chef.