July 28, 2016 Page 5 VALENTINO S Pizza, Pasta & More Catering Available ANY SMALL “A Taste of Brooklyn” 1 LARGE 16” PIZZA with one topping $1549 Plus Tax. Extra toppings additional cost. No substitutions and coupon must be presented. Please mention coupon when ordering. One per customer. Expires 8/11/16. EL SEGUNDO 150 S Sepulveda Blvd. 310-426-9494 COLD 6” SUB made on our daily fresh homemade bread with bag of chips and small drink $695 Plus Tax. One per customer, must present coupon, not valid with any other offer, no substitutions please. Expires 8/11/16. MANHATTAN BEACH 976 Aviation Blvd. 310-318-5959 Now Open Sundays Ample Seating DELIVERY IN LIMITED AREA AT BOTH LOCATIONS Mediterranean Baked Eggs Ingredients • 4 Eggland’s Best Eggs (large) • 2 cups frozen hash brown potatoes • 1 tablespoon butter • 1 medium (3/4 cup) onion, chopped • 1 cup sliced mushrooms • 1 (6-ounce) bag fresh spinach leaves • 6 tablespoons heavy whipping cream • 1 teaspoon finely chopped fresh garlic Preparation 1. Heat oven to 400°F. Butter 4 (each 8-ounces & 1 1/4- to 1 1/2-inch deep) individual glass or ceramic baking dishes. Spoon 1/2 cup potatoes evenly onto bottom of each baking dish. 2. Bake 15-20 minutes or until potatoes are very lightly browned. 3. Melt butter in 12-inch skillet until sizzling; add onions and mushrooms. Cook, stirring occasionally, over medium heat until vegetables are softened. Add spinach leaves; continue cooking, turning spinach often, 4-5 minutes or until spinach is wilted. Add whipping cream, garlic, salt and pepper; continue cooking 1 minute. Add tomato, 2 tablespoons Parmesan cheese and basil. Spread mixture over partially cooked potatoes; sprinkle with remaining Parmesan cheese. Using a spoon, make an indentation in center of mixture in each baking dish.Crack 1 egg into each indentation. 4. Bake 18-20 minutes or until yolks are set or yolk temperature reaches 160°F. Recipe by Eggland’s Best, provided by BPT • 1/2 teaspoon salt • 1/4 teaspoon pepper • 1 small (1/2 cup) tomato, chopped • 4 tablespoons freshly grated Parmesan cheese • 2 tablespoons finely chopped fresh basil leaves
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