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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 sliced/toasted English muffins 4 eggs, poached 1 Pkg Knorr Hollandaise sauce 4 oz thinly sliced smoked salmon OR 6 oz cooked, skinless salmon filet 4 1/4" thick slices of tomatoe, baked in 200 F oven with cajun spices Fresh parsley, chopped Instructions: Prepare Hollandaise sauce following package directions. Toast English muffins, and keep warm in very low oven (200 F). Divide salmon into four equal portions. Poach eggs. Assemble by placng salmon on muffins, then eggs, then 2 generous Tbs sauce over each egg. Serve on warmed plates, garnish with sliced baked tomatoe and sprinkled fresh parsley. Notes: Lump crabmeat can replace salmon for "Eggs Chesapeake", or use VT smoked ham for the traditional "Eggs Benedict." |
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