Eggs fox hollow farm

Yield: 8 Servings

Measure Ingredient
8 \N 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
\N \N Salt & pepper to taste
¼ teaspoon Nutmeg
2 tablespoons Madeira
8 \N Eggs, poached in water with-
½ teaspoon Tarragon vinegar
½ cup Fine dry bread crumbs
½ cup Grated Parmesan cheese
3 \N Egg yolks
2 tablespoons Fresh squeezed lemon juice
\N \N 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

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