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Prep Time: 0 Minutes Cook Time: 17280 Minutes |
Ready In: 17280 Minutes Servings: 8 |
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This recipe is the Grand Prize Winner of the 2008 Saltscapes Comfort Food Recipe Contest. It sounded so delicious that I just had to post it, I haven't tried it yet, but you can be sure that it's on the to-do list. Ingredients:
2 (235 g) containers pillsbury original crescent rolls, regular size |
10 slices bacon, cut in bite-size pieces |
1/2 cup cooked ham, chopped |
1/2 cup mushroom, chopped |
1/4 cup green onions, chopped or 1/4 cup white onion, finely cut |
1/2 cup green bell peppers or 1/2 cup red bell pepper, chopped |
1/4 cup cheddar cheese, grated |
8 poached eggs, allow 1 per serving |
3 egg yolks |
2 tablespoons lemon juice |
1 dash cayenne |
1/2 cup butter or 1/2 cup margarine |
Directions:
1. Line a large 9-10 inch lightly greased pie pan wieth 1 1/2 containers of crescent rolls; press into shape.
2. Sauté bacon until soft, but not crisp; turn out onto paper towel. Drain fat from pan. Add ham, mushrooms, onions, and peppers; sauté about 3 minutes, until soft. Combine with bacon, and spoon into pie shell. Top evenly with grated cheddar.
3. Arrange poached egged in symmetrical form in pie. Pour 1 cup Blender Hollandaise Sauce over top.
4. Roll out remaining crescent rolls and cut into strips. Weave into lattice design over pie, and pinch to attach edges. Sprinkle with parmesan. Bake at 375F for 12 minutes, or until golden brown.
5. VARIATION: Substitute 1 cup cooked fiddleheads or steamed asparagus for vegetables or meat.
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