I tried this yesterday morning. I have a six hole muffin pan from Pampered Chef and used that. I mixed up six eggs with milk as for scrambled eggs. I baked them just a bit longer as I can not stand wet eggs. I also baked some Pilsbury frozen buttermilk biscuits, fried up a bit of bacon while the eggs and buscuits baked. Yum! Yes the egg was pretty thick, so maybe next time I will use less egg in each cup. DH took one to work with him this morning and when I talked to him a bit ago, he said it was pretty good! He must have enjoyed it, or he wouldn't have said anything. Mary, if you want the toasted texture, just do the eggs and bacon ahead and freeze/refrigerate that. It only takes a minute in the toaster for the muffins, so while the eggs and bacon or sausage is heating in the microwave, the muffins can be in the toaster, and two seconds to assemble. I will be doing a lot of these for fast breakfasts in the motor home when we are on the road. Thank you, Terri, for asking about this! It will be very handy for me. And not just for the motor home. I do not usually cook breakfast just for me. I'll eat a couple of peices of toast instead, then cook a breakfast on the weekends when my husband is home from work. I'll be eating a better breakfast from now on, thanks to you! Tami

The tea sandwiches I have had in Great Britain are just any old kind of bread you like that goes with the filling. Something that is a color contrast. Then the crust is cut off and the sandwiches are cut into quarters. Either on the diagonal or square. People also use cookie cutters to make them in other cool shapes. I can't be bothered to do that and I can't be bothered to cut off the crust--too much waste for my taste. But I guess the idea is they are iniform and you can see more of the filling that way. I have done the premade phyllo cups with filling for teas. A friend took me to a real English afternoon tea once at a fancy hotel in London and I have been hooked on teas ever since. The menu was loads of hot tea that kept being refilled, a tiered tray with scones, sandwiches, and some other kinds of sweets I can't quite remember, and clotted cream for the scones. Served with white linen, china and silver, in highbacked chairs with a roaring fire in the fireplace nearby. Since it was awful December weather it was wonderful. I think the sandwiches were some kind of salmon filling, watercress with cream cheese, and maybe something else eggy, it was 20 years ago so I can't remember exactly.

Eileen's post reminded me of this recipe. It's something they make at Whole Foods who were kind enough to share the recipe. It is delicious on a bit of lettuce or used as a spread on crackers. Tuna And Artichoke Salad Fresh tuna,poached in a court bouillon Mayo, they made their own, so did I but Hellmans would work (this is one time when I would NOT use Miracle Whip) Kalamata olives,chopped Artichoke hearts,chopped (canned) Green onions,chopped minced garlic oregano,dried lemon juice,fresh salt and pepper Mix , chill, go light on the mayo

Now that we are getting such beautiful local peaches, I made a double batch of cubes this morning for poolside drinks later today. BELLINI FREEZE 4 fresh ripe peaches, peeled 1/2 cup sugar 2 Tbs. almond liqueur 1 (750 ml) bottle Asti Spumante or other sweet sparking white wine, chilled Remove peach pits and quarter peaches. In blender or food processor, puree peaches and sugar until almost smooth. Add almond liqueur; process 2 to 3 seconds to blend. Pour into a 9" X 5" loaf pan. Cover with foil or plastic wrap. Place in freezer, freeze until almost firm, 1 to 3 hours. Cut 3 lengthwise rows and 8 crosswise rows through partially frozen mixture. Replace cover and return to freezer; freeze until firm, 1 to 3 hours. Place in refrigerator to soften slightly 10 to 15 minutes before serving. To serve, place 3 pieces of frozen mixture in each of 8 sherbet glasses or champagne glasses. Pour wine over frozen mixture. Serve with a spoon. Makes 8 servings.