astray recipes: Eggs fox hollow farm

Categories: Breakfast
Yield: 8 Servings

Measure	Ingredient
8	Slices bread, crusts removed, sauteed in butter
20 ounces	Chopped spinach, cooked and drained
1 cup	Sour cream
½ cup	Chopped onion, sauteed in butter
	Salt & pepper to taste
¼ teaspoon	Nutmeg
2 tablespoons	Madeira
8	Eggs, poached in water with-
½ teaspoon	Tarragon vinegar
½ cup	Fine dry bread crumbs
½ cup	Grated Parmesan cheese
3	Egg yolks
2 tablespoons	Fresh squeezed lemon juice
	Dash of cayenne pepper
1 cup	Lightly salted butter or margarine, melted

HOLLANDAISE SAUCE

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

eggs fox hollow farm