BOOKS FOR COOKS

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"Holiday Eggs"
By Georgeanne Brennan (Ten Speed Press, 2002, $14.95)
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By Barbara Burke
Special to the Star-Bulletin

THIS delightful collection of recipes, gifts and decorations is just in time for Easter. With beautiful full-page color photographs that inspire rather than intimidate, "Holiday Eggs" is a real treasure at only $14.95.

Most of the craft ideas are simple and attractive, and don't require a lot of time or expensive supplies. There's even a chapter designed especially for kids. Adults who like a challenge may want to try making a Ukrainian egg, an art form more than 1,000 years old.

The recipes are varied and many have international origins. You'll find sophisticated breakfast food such as soufflés, omelets, quiche, frittata and eggs Benedict. Exotic appetizers include eggs pickled with tea and star anise and quail eggs with caviar. Main courses range from pad thai to wild mushroom crepes.

For dessert, Spanish flan, old-fashioned custard pie and pots de crème are just a few of the choices. Children will enjoy helping prepare and eat pain perdu (French toast) and lemon-butter Easter egg cookies.

The following recipe for egg-filled tomatoes may be served as a main or side dish.

Roasted Tomatoes Filled with Herbed Eggs

4 ripe but firm tomatoes
Extra-virgin olive oil
1 teaspoon salt
1 teaspoon pepper
8 eggs
2 tablespoons unsalted butter
2 tablespoons chopped fresh basil plus 8 small basil leaves or sprigs for garnish

Preheat oven to 400 degrees.

With a sharp knife, cut the upper third from each of the tomatoes and discard. Scoop out the pulp and seeds, leaving the outer shell.

Sprinkle the inside of each tomato cavity with a little olive oil. Season each cavity with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.

Place tomato shells in a small, shallow baking dish, and bake 10 to 12 minutes or until the tomatoes just begin to change color.

While they are roasting, cook eggs: Beat eggs with remaining salt and pepper until just blended.

In a skillet, melt the butter over medium heat until foamy. Pour in eggs. Reduce heat to low and cook, stirring frequently, until cooked to nearly the desired consistency, 5 to 6 minutes for a soft curd, 7 to 8 for a firmer one. Stir in chopped basil and cook 1 minute.

Fill roasted tomatoes to heaping with eggs. Garnish with a basil leaf or sprig and serve hot. Serves 4.

Approximate nutritional information, per serving (using 1/2 teaspoon olive oil per tomato): 240 calories, 18 g total fat, 7 g saturated fat, 720 mg sodium, 14 g protein, 7 g carbohydrate.

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Barbara Burke is a Hawaii Pacific University instructor who teaches and writes about food and nutrition. Her reviews of cookbooks of local interest run every two weeks. Contact her at Honolulu Star-Bulletin, 7 Waterfront Plaza, Suite 210, Honolulu 96813; or e-mail features@starbulletin.com

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