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What would Easter Be without Good Recipes??
EGGS BENEDICT
8 slices Canadian bacon - saute until heated through
8 poached eggs
4 English muffins (halved, toasted)
HOLLANDAISE SAUCE:
3 egg yolks
1 tbsp. lemon juice
1 tbsp. cold water
3/4 c. butter (1 1/2 sticks)
Salt and pepper (white pepper)-Add a pinch of Cayenne for some spice.
Combine egg yolks, lemon juice, salt, pepper and water in blender. Blend 10 seconds at high. Melt butter. As blender is running, add hot butter in a steady stream until mixture thickens (20 seconds). Serve immediately.
Layer English muffin with bacon, poached egg. Top with Hollandaise Sauce.
STUFFED FRENCH TOAST
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1/2 c. walnuts or pecans
1 loaf white bread
4 eggs
1/2 c. whipping cream
1/2 tsp. vanilla
1/2 tsp. nutmeg
1 (12 oz.) jar apricot preserves or seedless raspberry jam
1/2 c. orange juice
Beat the cream cheese and vanilla together until fluffy. Stir in the nuts. Spread about 1 1/2 tablespoon of the mixture on a slice of bread. Top with a second piece of bread (like a sandwich). Repeat this process 10-12 times until the mixture is all used.
Beat together the eggs, whipping cream, vanilla and nutmeg. Dip the "sandwiches" into the egg mixture. Cook on a lightly greased griddle until golden brown, turn to cook the other side.
Keep the cooked "sandwiches" warm by placing them on a baking sheet in a warm oven.
Meanwhile, heat together the preserves and orange juice. To serve, dust the Stuffed French Toast with powdered sugar and drizzle the warm sauce over the top. Makes 10-12 pieces.
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