Egg benedict

Yield: 6 servings

Measure Ingredient
6 \N Baked Pastry Shells
1 cup Cooked Ham; shredded
6 \N Eggs
\N \N Hollandaise Sauce
\N \N Parsley Sprigs

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

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