Recipe # 1 Poached Eggs with Chunky Salsa Submitted by: LisaW
1 tablespoon cooking oil     1/2 cup chopped celery (about 2 oz.)     1/2 cup chopped green pepper (about 2 1/2 oz.)     1/2 cup chopped onion (about 2 1/2 oz.)      1 jar (16 oz.) bottled salsa (2 cups)	1 to 2 dashes hot pepper sauce, optional      some water      6 eggs        6 (1/2-inch thick) slices French or Italian bread       (about 2 oz.)
In medium saucepan over medium heat, heat oil until hot enough to sizzle a drop of water. Add celery, pepper and onion. Cook, stirring occasionally, until vegetables are tender, about 3 to 5 minutes. Stir in salsa. Cook and stir until mixture bubbles at edges. Stir in hot pepper sauce, if desired. Remove pan from heat. Cover and keep warm. Meanwhile, in large saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering. Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water’s surface, slip eggs, 1 by 1, into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired. Place 2 slices of the bread on each plate. Top each slice with 1 poached egg. Spoon about 3/4 cup reserved sauce around or over eggs. Serve this will a couple strips of bacon (I like to serve turkey bacon with mine).

Recipe # 2 Party Stuffed Eggs Submitted by: Barbiel
6 eggs 1/2 sprig parsley 1/2 sprig chives 3 garlic cloves, crushed	1 cup low-fat natural yogurt salt and pepper to taste red paprika in thin slices to garnish fresh rosemary to garnish
Cook eggs in a pan for 17 minutes. Remove from pan and let them cool. Peel eggs, cut a cover and remove from eggs all yolks very carefully. In a bowl combine egg yolks, parsley, chive, garlic and yogurt and mix for about 3 minutes until homogeneous and creamy. Season with salt and pepper, very spicy. Stuff eggs with prepared cream and place in an oval plate. Garnish with paprika stripes and rosemary. Makes 6 appetizers.

Recipe # 3 Zesty Egg Salad Bowl Submitted by: Sassy E
8 eggs, hard-cooked 1 tomato, seeded and diced 1 1/2 teaspoons ground sweet leaf basil 1 cup cucumber, peeled, deseeded and diced	1 lb. loaf pesto bread (round loaf) 2.1 oz. package pre-cooked bacon 1/2 cup fat-free Zesty Italian salad dressing
Place eggs in large pan. Cover with water and bring to a boil. Cover, remove from heat, and let stand 15 - 17 minutes. Place eggs in cold water. Peel when cooled. Cut top off round pesto loaf. Make a bread bowl, leaving about 1/2 inch wall of bread. Cut 1 cup of the leftover bread into cubes and toast in the oven for about 5 minutes at 350°F. Dice eggs, tomato, and cucumber. Heat bacon in microwave until crisp and then chop coarsely. In a large bowl combine tomato, basil, eggs, cucumber, and bacon. Add salad dressing and toss lightly to mix. Just before serving, mix in toasted bread and transfer salad to the hollowed out pesto loaf. Serves 8.

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To submit your favorite EGG recipes to be included in The Garden of Friendship Recipe Committee Egg Contest, please email them to BoomBoom with copy to me, Barbiel

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