Eggs fox hollow farm
8 Servings
Ingredients
| Quantity | 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 |
Directions
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