Egg benedict
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Baked Pastry Shells | |
| 1 | cup | Cooked Ham; shredded |
| 6 | Eggs | |
| Hollandaise Sauce | ||
| Parsley Sprigs | ||
Directions
Preheat oven to 350øF. Fill pastry shells loosely with ham, heat in the oven for 10 minutes. Poach eggs in frying pan in enough salted water to cover. When done, cut out eggs with a 2" round cookie cutter. Place an egg in each pastry shell on top of ham, cover with hollandaise sauce. Replace top of pastry shells, and garnish with parsley.
Source: Shelby Smith of Stinson Beach, Ca Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
Related recipes
- Asparagus eggs benedict
- Canyon road eggs benedict
- Easy egg & tomato benedict
- Easy egg and tomato benedict
- Egg beaters benedict
- Eggless benedict
- Eggs benedict
- Eggs benedict (mw)
- Eggs benedict (southern living)
- Eggs benedict bread pudding
- Eggs benedict con queso
- Eggs benedict tarts
- Eggs benedict with cheese sauce
- Eggs benedict without real eggs
- Emerilized eggs benedict
- Grands! eggs benedict
- Oeufs benedict
- Quickie eggs benedict
- Scrambled eggs benedict
- Scrambled eggs benedict ( mw )