Eggs benedict cannonboro recipe

Eggs Benedict Cannonboro recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Eggs Benedict Cannonboro recipe is a delightful twist on the classic breakfast dish. This recipe combines perfectly poached eggs, creamy hollandaise sauce, and crispy bacon on a toasted English muffin. The addition of fresh avocado and a sprinkle of paprika adds a unique flavor and visual appeal to this mouthwatering dish. Whether you're hosting a brunch or simply treating yourself to a special breakfast, this recipe is sure to impress.

Keywords: Eggs Benedict, Cannonboro, recipe, poached eggs, hollandaise sauce.

Eggs benedict cannonboro recipe details

Eggs benedict cannonboro recipe, recipe Rating: 4.6
Number of votes:110

Ingredients:

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

Instructions:

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.

Serves:8