Elegant Eggs Perfect for New Year's Day Brunch

Calgary, Alberta - Relax and savor the first day of the New Year with good friends and a late morning brunch. After New Year's Eve with its high-spirited celebrations, New Year's Day is a time for quiet conversation and a leisurely meal to revive the spirits. Eggs are the perfect start to a fabulous brunch. Plan the brunch menu to include a few easy, make-ahead entrees. Ruffled crepes filled with spinach and cheese are impressive and add a perfect savory touch to the meal. The crepes can be prepared and frozen well in advance, the filling combined the day before, and the dish assembled a few hours before the guests arrive. Complete the menu with a tossed green salad and fresh fruit. Orange French toast with Sour Cream Topping is a sophisticated version of an old favorite. Simple to prepare, this dish calls for a make-ahead creamy egg mixture and tangy orange-sour cream topping. The toast can be quickly dipped, grilled and garnished as guests relax with champagne cocktails.

12 cooked crepes, 10 cm (4 inches)
250 mL (1 cup) Swiss cheese, grated
250 mL (1 cup) spinach, cooked and chopped
250 mL (1 cup) mushrooms, lightly sautéed
50 mL (1/4 cup) green onion, chopped
3 eggs, well beaten
25 mL (2 tbsp) mayonnaise
25 mL (2 tbsp) flour
250 mL (1 cup) milk
Dash of pepper and nutmeg

Carefully place crepes, right side up, into a greased muffin tin, arranging ruffled edges. In small bowl, combine Swiss cheese, spinach, mushrooms and green onion. Sprinkle mixture evenly into each crepe shell. Mix eggs, mayonnaise, flour, seasonings and milk. Pour egg mixture over dry ingredients in each crepe shell. Bake at 180 ^oC (350^oF) for 25 to 30 minutes or until firm. Serve hot or cold. Makes 12 appetizer servings. Variations: substitute ham, bacon, or crab for spinach.

In a medium-sized mixing bowl, combine eggs and salt. Add flour alternately with milk, beating until smooth. Add melted butter. For a smooth batter, and to reduce air bubbles, cover and refrigerate for at least one hour. Pour 25 mL (2 tbsp) of batter into preheated, lightly greased pan. Immediately rotate and tilt pan so the batter forms a crepe about 10 cm (4 inches) in diameter. Cook the crepe on both sides until lightly browned. Makes 12 - 10 cm (4 inch) crepes.

6 eggs
2 medium oranges or 150 mL (2/3 cup) orange juice
50 mL (1/4 cup) milk
75 mL (1/3 cup) orange-flavored liqueur (optional)
25 mL (2 tbsp) granulated sugar
1 mL (1/4 tsp) vanilla
1 mL (1/4 tsp) salt
8 slices of French or other bread
250 mL (1 cup) sour cream
25 mL (2 tbsp) brown sugar
icing sugar for garnish

Preheat oven to 100^oC (200^oF). Finely grate the peel of one orange; set aside. Beat eggs in large mixing bowl. Add juice of oranges, milk, orange liqueur, sugar, vanilla, salt, and half of grated orange peel. Dip each slice of bread in egg mixture, turning to coat both sides. In large lightly greased skillet, cook bread slices on both sides. As toast is cooking, arrange in shallow baking dish in oven while preparing remaining French Toast. To make topping, combine sour cream, brown sugar and remaining orange peel in a small bowl. Chill in refrigerator until serving time. To serve, sprinkle toast with icing sugar and top with sour cream mixture. Makes 4 servings.