Eggs Benedict Tarts

  • on January 22, 2007
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Ingrients & Directions

3 lg Eggs
1 tb Water
4 oz Canadian bacon or other lean
Salt and pepper — to taste
1 Loaf
1 tb Butter or margarine
1 pk Hollandaise sauce mix
Soft white or wheat bread

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 .

16 Servings

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