Updated Wednesday, April 28th, 2004
Total Time: 17
Yield: 4 servings
Bake at 350 degrees F 5 to 8 minutes, or until thoroughly heated. Sprinkle with black pepper. Top the dish with chopped red onion, grated hard-cooked egg, and caviar (if using).
Start with eggs that have been stored for a week to 10 days. (Fresh eggs are more difficult to peel.) Place the eggs in a single layer in a non-aluminum saucepan. Add enough water to cover one inch above the eggs. Cover and bring to a boil. Immediately remove from heat; let stand 15 minutes for small eggs, 16 minutes for medium, 17 minutes for large. Pour off water and place eggs under cold running water. (If eggs are overcooked, or if they are not cooled quickly, a harmless green ring will form around the egg yolk.) Crack eggs and peel under cold running water. Hard-cooked eggs can be stored in the refrigerator for one week.
Easy Eggs Sardou: Cook one 9-ounce package frozen creamed spinach according to package directions. Stirin one 14-ounce can arti-choke hearts, drained and chopped. Spoon spinach mixture over toasted French bread. Top with hard-cooked egg slices and Mock Hollandaise Sauce. Sprinkle with paprika. Bake at 350 degrees 5 to 8 minutes, or until eggs are thoroughly heated.
Easy Eggs Benedict: Toast buttered English muffins. Top with Canadian bacon, hard-cooked egg slices, and Mock Hollandaise Sauce. Bake as above.
Southwestern Brunch Sandwich: Sprinkle French bread slices with shredded Pepper Jack cheese. Bake at 350 degrees until cheese melts. Top with cooked bacon, hard-cooked egg slices, and Mock Hollandaise Sauce. Bake as above. Garnish with pickled jalapeno slices.
Alpine Brunch Sandwich: Sprinkle French bread slices with shredded Swiss cheese. Bake at 350 degrees until cheese melts. Top with thinly sliced Black Forest ham, hard-cooked egg slices, and Mock Hollandaise Sauce. Sprinkle with paprika. Bake as above.
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