Description
Simple but impressive looking breakfast. Recipe from PocketChangeGourmet.ocm
Ingredients
Scale
- 1 envelope Knorr Hollandaise Sauce Mix
- 1 can Pillsbury Grands refrigerated buttermilk biscuits
- 1 package Canadian bacon slices or cooked ham, cut into fourths
- 1 Roma tomato, cut into 8 thin slices
- 8 eggs
- 2 teaspoons finely chopped chives or green onions
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees and spray a jumbo muffin tin with cooking spray
- Make hollandaise sauce as directed on package
- Separate biscuits and flatten each biscuit to about 5 inch circle
- Add biscuit to muffin pan and press dough up the sides to about 3/4
- Place 3 pieces of Canadian bacon
- Spoon 1 tablespoon of prepared hollandaise sauce over bacon, top with tomato slice and another tablespoon of sauce
- Bake for 15-20 minutes or until biscuits are golden brown
- Meanwhile, heat 2-3 inches of water in a 10 inch skillet, bring to boil then reduce heat so water is simmering
- Break 1 egg into a small custard dish, and slowly, holding close to the water, pour egg into water
- Repeat with 3 more eggs, cook uncovered 3-5 minutes or until whites and yolks are firm and not runny.
- Remove with a slotted spoon onto a plate and cover with foil to keep warm
- Cook remaining 4 eggs
- Place 1 poached egg on each biscuit, spoon a small amount of sauce over top and sprinkle with chives.
- Sprinkle with salt and pepper if desired
Notes
Original recipe from Pillsbury Wall Calendar
- Prep Time: 20 minutes
- Cook Time: 55 minutes