Tuesday, April 26, 2011
Tuesday, April 19, 2011
Grab your Hot Mama Apron and get ready to make this yummy recipe that sounds egg-perfect for an easy Easter Sunday breakfast or any Sunday Brunch, sounds heavenly with a side of potatoes and mimosas!
Thursday, April 14, 2011
6 cups chopped iceberg lettuce
salt pepper and sugar
6 hard boiled eggs, sliced
1-10 oz pg. frozen peas thawed only
1 lb. bacon, crisp cooked, drained and crumbled
2 cups shredded natural swiss cheese
1 cup mayonnaise or more depending on size of bowl.
¼ cup sliced green onions
Put on your favorite Hot Mama Apron, place 3 cups lettuce in bottom of large bowl, sprinkle with salt, pepper and sugar. Layer eggs atop lettuce in bowl. Sprinkle with more salt. Layer in order: peas, remaining lettuce, bacon and cheese. Spread mayo over top sealing to edge of bowl. Cover and chill 24 hours. Toss right before serving. Garnish with green onions and paprika.
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