Eggs benedict cannonboro recipe
Eggs Benedict Cannonboro recipe
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- 16 slices sandwich bread, crusts removed
- 1/2 cup melted butter
- Parmesan cheese
- 16 eggs
- 8 slices bacon, fried crisp and crumbled
- Ingredients for Spinach Hollandaise:
- Hollandaise sauce (your favorite recipe)
- 3/4 cup frozen spinach, squeezed dry
- Pinch of nutmeg
- 1/2 lemon
Place bread in greased muffins tins, 4 points up like a flower. Brush well with melted butter. Sprinkle a teaspoon each of Parmesan and bacon into each bread cup. Crack egg into bread cup. Add another teaspoon of Parmesan and salt and pepper to taste. Bake at 350 for 20 minutes (must be removed after this time or eggs will cook hard. Can be reheated in microwave for a few seconds, but these are fine at room temperature with warm hollandaise on top). Place on serving plate and top with spinach hollandaise and garnish with diced tomatoes and more bacon crumbles if desired.
Spinach Hollandaise: Prepare hollandaise sauce and add spinach and nutmeg. Remove from heat and squeeze in lemon juice. Stir and serve.
Reference: Eggs benedict cannonboro recipe
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