RECIPES
EGGS FLORENTINE
2 English Muffins, split and open
4 eggs
salt and pepper for taste Steamed spinach leaves
Hollandaise Sauce (Hollandaise Sauce recipe on page 11)
To assemble: Prepare just like Eggs Benedict but replace the Canadian bacon with spinach leaves. Lay spinach leaves on top of each English muffin half fol- lowed by poached eggs. Season with salt and pepper. Spoon Hollandaise Sauce over the eggs.
SMOKED SALMON (LOX) BAGEL
1 Toasted Plain Bagel (or any bagel you like.)
Plain Cream Cheese – The amount to be determined by the maker. Thin slices of lox (a.k.a smoked salmon)
1 Tomato Slice (optional)
1 Onion Slice
Capers
To assemble: Spread cream cheese on one half of the bagel. Add thin slices of smoked salmon (a.k.a. lox) over the cream cheese. Top with the slice of tomato and onion; sprinkle with capers. Spread the other half of the bagel with cream cheese and place on top. Enjoy!
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