Eggs Fox Hollow Farm Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
8 Slices: bread, crusts removed, sauteed in butter
20 ounce: Chopped spinach, cooked and drained
1 cup: Sour cream,
1/2 cup: Chopped onion, sauteed in butter
Salt & pepper to taste,
1/4 tsp: Nutmeg,
2 tbsp: Madeira,
8: Eggs, poached in water with-
1/2 tsp: Tarragon vinegar,
1/2 cup: Fine dry bread crumbs,
1/2 cup: Grated Parmesan cheese,
HOLLANDAISE SAUCE
3: Egg yolks,
2 tbsp: Fresh squeezed lemon juice,
Dash of cayenne pepper,
1 cup: Lightly salted butter or margarine, melted
Directions:
Preheat broiler. Lightly butter 2 baking sheets. Place bread on
sheets.
Puree spinach, sour cream, onion, salt, pepper, nutmeg and Madeira.
Spread mixture over bread slices. Top with poached eggs.
Fold bread crumbs and cheese into Hollandaise Sauce. Top each egg
with spoonfuls of sauce. Broil 3 to 5 minutes until brown.
SAUCE: Combine yolks with lemon juice and cayenne pepper in blender.
With blender running slowly drizzle in hot butter or margarine.
Formatted on July 18, 1996 by Jamie Calton
Source from luhu.jp
sheets.
Puree spinach, sour cream, onion, salt, pepper, nutmeg and Madeira.
Spread mixture over bread slices. Top with poached eggs.
Fold bread crumbs and cheese into Hollandaise Sauce. Top each egg
with spoonfuls of sauce. Broil 3 to 5 minutes until brown.
SAUCE: Combine yolks with lemon juice and cayenne pepper in blender.
With blender running slowly drizzle in hot butter or margarine.
Formatted on July 18, 1996 by Jamie Calton
Source from luhu.jp
Tags
Breakfast