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Beirut Reels as Israeli Airstrikes Intensify Amid Expanding Regional Conflict

                                     Smoke rises after an Israeli strike in central Beirut's Bachoura neighbourhood Israeli warplanes struck central Beirut in the early hours of March 18, delivering some of the most intense bombardments the city center has seen in decades. The attacks destroyed residential buildings in densely populated neighborhoods such as Bashoura, Zuqaq al-Blat, and Basta, killing at least six to twelve people according to varying Lebanese authority reports.  The strikes come as the broader conflict widens following Hezbollah’s involvement earlier in the month and escalating tit-for-tat actions between Israel and Iran. Residents described fleeing in the middle of the night—some after receiving evacuation warnings, others with no warning at all—as explosions lit up the capital’s skyline.  Lebanese officials say the attacks targeted both residenti...
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Egg Bites with Bacon & Gruyère

 

Ingredients:

  • 4 large eggs
  • 1/2 cup cottage cheese
  • 1/2 cup shredded Gruyère cheese
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons chopped cooked bacon
  • Hot sauce, to taste


Instructions:

  1. Preheat the oven to 300°F and grease a 12-cup muffin tin with nonstick cooking spray.
  2. In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth.
  3. Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full.
  4. Divide the bacon evenly over the egg bites.
  5. Bake for 20 to 25 minutes, until the eggs are just set.
  6. Let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate.
  7. Serve warm.

Enjoy your Egg Bites with Bacon & Gruyère!







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