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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.

Eggs Blackstone Recipe

Brought to you by Morrison's Rogue River

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Yield: 6 servings

Ingredients:
Cook on a cookie sheet:
6 slices of bacon

Brown under the broiler of your oven:
6 slices of english muffins

Slice:
1or 2 tomatoes into 3/8" thick slices

Poach:
6 eggs

Quick Hollandaise Sauce

4 egg yolks
1 tsp. salt
1 tbsp. lemon juice
Dash of Tabasco
8 tbsp. butter

Instructions:
Place the tomatoes on the english muffins and top with the bacon broken in half to make two pieces. Place the poached egg on top of the bacon, pour some of the sauce over the egg, top with a few slices of black olives. Serve immediately.

Combine everything but the butter in a blender. Blend well. Heat butter until it is bubbly and very hot, but do not brown it. Pour butter in a very thin stream into the egg mixture with the blender on high. Do not pour too fast, the eggs must absorb the butter properly. If the sauce starts to curdle, add 1 tbsp. hot water while the blender is running. Keep warm in a warmed thermos.

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