___________________________________
Recipes prepared on 
CTV News at Noon
April 2, 2012
Trillium Cooking School - Pam Collacott
---------------------------------------

Pam Collacott’s “Eggs-cellent” Recipes on 
CTV News at Noon



Today’s recipes are from the Egg Farmers of Ontario
For more information go to www.eggsfactor.ca 
or www.eggfarmersofontario.ca 

                              
BRANANA YOGURT MUFFINS        Makes 12 muffins

1 cup bran cereal (eg All Bran)
1 cup mashed bananas (3 bananas)
3/4 cup plain yogurt
1 ˝ cups all-purpose flour
1 teaspoon each: baking powder and baking soda
˝ teaspoon salt
˝ cup chopped nuts or raisins
2 eggs
˝ cup packed brown sugar
1/4 cup vegetable oil

1. Combine bran cereal, bananas and yogurt in 
medium bowl. Let stand for 2 minutes to soften
cereal. Meanwhile in large bowl, combine flour, 
baking powder, baking soda, salt and nuts or
raisins; set aside.

2. Stir eggs, sugar and oil into bran mixture, 
then add dry ingredients; stir until just combined.

3 Spoon batter evenly into 12 greased or paper-
lined muffin cups. Bake in preheated 400°F oven
until tops spring back when pressed, about 17 to 
20 minutes. Let muffins cool in pan for a few
minutes then transfer to a wire rack to finish 
cooling. Store in an airtight container. 
These freeze well.


                                   
CHOCOLATE BANANA FRENCH TOAST      Makes 10 slices

5 eggs
2/3 cup chocolate milk
2 ripe bananas, well mashed
10 slices bread, preferably thick
Butter or vegetable oil
Sliced bananas and strawberries and chocolate 
sprinkles (optional)
Maple syrup, chocolate syrup and/or jam

1. Whisk eggs in large bowl until well blended. 
Whisk in chocolate milk and mashed bananas.

2. Dip bread slices into egg mixture; let soak 
briefly to coat both sides. Remove bread, letting
excess egg mixture drip back into bowl; place in 
large lightly buttered or oiled skillet over
medium heat.  Cook bread for a few minutes on 
both sides until golden brown.

3. Top with bananas and strawberries if using 
and drizzled with syrup or spread with jam.



IMPOSSIBLY EASY HAM AND ASPARAGUS PIE

2 cups diced ham
2 cups shredded Swiss or Cheddar cheese
2/3 cup chopped green onion
2 cups diced asparagus, about 12 spears **
1 ˝ cups baking mix (eg Bisquick)
3 cups milk
7 eggs

1. Lightly grease or spray a 13 x 9-inch baking 
dish. Layer ham, cheese, green onion and
asparagus in dish.

2. Measure baking mix into large bowl. Whisk 
milk into baking mix a little at a time so mixture
doesn’t get lumpy. Whisk in eggs just until 
blended. Pour mixture carefully over ingredients 
in baking dish.

3. Bake in preheated 400°F oven until puffed 
and golden brown, and a knife inserted into centre
comes out clean, 35 to 45 minutes.

4. Let cool before slicing and serving. Reheat 
leftovers in the microwave.

**Sliced Mushrooms can be substituted for the 
asparagus. 1 can (5.5 oz/156 g) flaked ham can
be substituted for the diced ham.


                         
MAPLE WALNUT PIE         Makes 1 9-inch pie

1 unbaked 9-inch pie shell
3 eggs, beaten
1 cup packed brown sugar
˝ cup each: quick cooking oats, chopped walnuts,  
  evaporated milk and maple syrup
1/4 cup butter or margarine, melted
1 teaspoon vanilla or maple extract
Pinch salt

1. In medium bowl combine eggs, brown sugar, 
oats, walnuts, evaporated milk, maple syrup,
melted butter, vanilla and salt. Whisk together 
until well blended. Pour filling into pie shell.

2. Bake in preheated 350°F oven until set, 35 to 
40 minutes. Let cool, then chill before slicing.

*****************************************************

BE SURE TO ENTER THE EGGS FACTOR CONTEST ONLINE AT 
www.eggsfactor.ca 
                                
EGG FARMERS OF ONTARIO WILL DONATE $1.00 TO 
BREAKFAST FOR LEARNING FOR EVERY ONLINE ENTRY.
                                
*****************************************************