Eggs benedict tarts
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Eggs |
| 1 | tablespoon | Water |
| 4 | ounces | Canadian bacon or other lean |
| Ham | ||
| Salt and pepper -- to taste | ||
| 1 | Loaf | |
| 1 | tablespoon | Butter or margarine |
| 1 | pack | Hollandaise sauce mix |
| Soft white or wheat bread | ||
Directions
Preheat oven to 375. Whisk eggs and water together in Batter Bowl. Chop bacon in small pieces using Food Chopper. Combine with egg mixture. Season to taste. Lightly spray 8-inch Saute Pan or Stir-Fry Skillet with vegetable oil spray. Place egg mixt ure in pan; cook and scramble eggs over medium heat. Place a scant tablespoon of cooked egg mixture in the center of a piece of bread. Place second piece of bread on top and use3-inch Cut-N-Seal to cut and seal tarts. Melt butter in Microwave Saucepa n until it liquifies; do not boil. Brush the tarts lightly with melted butter. Bake on 15-inch Baking Stone for 10-12 minutes or until golden brown. Prepare Hollandaise sauce according to package directions.
Drizzle or dip tarts in sauce. Serve warm . Posted to EAT-L Digest - 29 May 96
Date: Thu, 30 May 1996 16:12:33 -0400 From: "Carol T." <taillon@...> Recipe By : The Pampered Chef
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