Recipes from the March/April 2014 Issue of EatingWell (Slide 3)
Wow your brunch guests with this adorable muffin-tin recipe of baked eggs in a “nest” of prosciutto and hash browns. Make sure you really wring out as much liquid as you can from the potatoes before you bake them—it will prevent the cups from sticking in the muffin tin.
Recipe: Baked Eggs in Prosciutto-Hash Brown Cups
In this healthy tofu recipe, seared strips of tofu stand in for meat for a vegetarian version of bee…View slide
More Healthy Spring Recipes