West Bend TEMPR, L5748 Eggs Benedict With Chicken, Eggs Florentine, Smoked Salmon Lox Bagel

EGGS BENEDICT WITH CHICKEN

Prepare Eggs Benedict as directed except omit the Canadian bacon. Cut one skinless, boneless chicken breast into bite-size strips. Add 2 tbs. cooking oil to a medium skillet; cook and stir for 2 to 3 minutes or until no longer pink. Assemble the Eggs Benedict as usual.

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EGGS FLORENTINE

English muffins, split and open Eggs

Salt and pepper to taste Steamed spinach leaves Hollandaise sauce

To assemble: Prepare this just like the Eggs Benedict recipe but replace the Canadian bacon with the spinach leaves. Lay the spinach leaves on top of each English muffin half followed by a poached egg. Season with salt and pepper. Spoon Hollandaise sauce over the eggs.

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SMOKED SALMON (LOX) BAGEL

Toasted plain bagel (or any bagel you like) Tomato slice (optional)

Onion slice

Thin slices of lox (smoked salmon) Plain cream cheese

Capers

To assemble: Spread cream cheese on one half of the bagel. Add thin slices of smoked salmon on top of the cream cheese. Top with a slice of tomato and onion; sprinkle with capers. Spread the other half of the bagel with cream cheese and place on top.

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