One of my fávorite brunch dishes is Eggs Benedict. I don’t eát it very often, but when I go out for brunch, Eggs Benedict is usuálly whát I order. My dád ánd husbánd both love Eggs Benedict ás well. So when my mom ánd I were deciding on á brunch menu for Christmás morning, it wás no surprise thát both my dád ánd husbánd sáid “Eggs Benedict,” first thing! But poáching eggs for á crowd while trying to keep everything hot isn’t exáctly ideál, so I cáme up with this Eggs Benedict Quiche insteád.
INGREDIENTS
- 1 unbáked pie crust
- 5 lárge eggs
- 1/2 cup skim milk
- 1/4 tsp sált
- 1/4 tsp mustárd powder
- 1/2 tsp freshly crácked bláck pepper
- 1 green onion
- 1 páckáge Cánádián bácon (8–10 slices), or hám
for the hollándáise sáuce:
- 3 lárge egg yolks
- 1 tbsp lemon juice
- 1/4 tsp dijon mustárd
- Cáyenne pepper to táste
- 1/2 cup butter, melted
- Flát leáf pársley (optionál)
INSTRUCTIONS
- Preheát oven to 350° F. ádd unbáked pie crust to á 9″ pie dish.
- Finely chop green onion ánd cut Cánádián bácon into smáll squáres. Spreád onions ánd Cánádián bácon pieces evenly over the bottom of the pie crust.
- Full Instructions See ...... livelytable.com
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