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Post by ellise on Jul 21, 2005 4:20:35 GMT 10
Easy Eggs Benedict Serves 6
1 pkg. Frozen Puff Pastry Shells 1 to 1 1/2 cups Hollandaise sauce * 6 slices Canadian-style bacon 1 Tbsp. butter OR margarine 6 eggs , beaten 1 green onion , chopped
Bake pastry shells according to pkg. directions, but do not remove centers. Prepare Hollandaise sauce and keep warm. Cook bacon in skillet until browned. Remove and keep warm. Melt butter in same skillet. Add eggs and onion and cook until eggs are set but still moist, stirring often. Cut pastry shells crosswise into halves. Place bacon on pastry bottoms. Top with egg mixture and top halves. Spoon Hollandaise sauce over all.
TIP: *Prepare your favorite Hollandaise sauce or use a Hollandaise sauce mix.
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