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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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From Sheboygan, Wisconsin, Jennifer Reisinger shares a scrumptious way to jump start winter mornings. âI use the leftover Hollandaise sauce from this savory breakfast treat to dress up broccoli at night,â she adds. Ingredients:
2 slices white bread |
1/3 cup shredded cheddar cheese |
1 green onion, chopped |
2 slices canadian bacon, finely chopped |
1/4 teaspoon garlic powder |
1/4 teaspoon minced fresh basil |
2 eggs, lightly beaten |
2 tablespoons butter |
2 tablespoons plus 2 teaspoons hollandaise sauce mix |
1/2 cup water |
minced fresh parsley |
Directions:
1. Coat two 8-oz. ramekins or custard cups with cooking spray; line each with a slice of bread. Layer with cheese, onion, Canadian bacon, garlic powder and basil. Pour eggs into cups.
2. Place on a baking sheet. Bake at 350° for 20-25 minutes or until a thermometer reads 160°.
3. In a small saucepan, melt butter. Whisk in sauce mix; gradually stir in water. Bring to a boil; cook and stir for 1 minute or until thickened. Gently remove bread cups to serving plates; serve with hollandaise sauce and parsley. Yield: 2 servings.
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