Eggs wedgewood recipe

Eggs Wedgewood 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 Wedgewood recipe is a classic breakfast dish that combines the simplicity of eggs with a flavorful twist. This recipe features poached eggs served on a bed of saut�ed spinach and mushrooms, topped with a rich hollandaise sauce. The combination of the runny egg yolk, earthy vegetables, and creamy sauce creates a delicious and satisfying meal.

Keywords: Eggs Wedgewood, breakfast, poached eggs, spinach, hollandaise sauce.

Eggs wedgewood recipe details

Eggs wedgewood recipe, recipe Rating: 4.5
Number of votes:100

Ingredients:

1/2 to 1 pound of bacon

12 eggs

1/2 teaspoon nutmeg

1 teaspoon chopped parsley

1/2 cup sour cream

1/4 cup green onions, chopped fine

12 button mushrooms, sliced

1-1/2 to 2 cups sharp cheddar cheese

Instructions:

Cook bacon until crisp and chop. Mix beaten eggs with nutmeg and parsley; scramble, then set aside in a greased quiche (glass) dish. Let the eggs cool. After cooling layer sour cream, green onions, bacon pieces, mushrooms and cheddar cheese. Heat oven to 300. Bake 20 minutes or until cheese is melted. Do not overbake.

I cut my “pie” into 8 pieces.