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See Also: Breakfast and Brunch
Eggs Benedict Mozzarella di Bufala
From Dorothy McNett's recipes at www.dorothymcnett.com. Perfect for a breakfast or brunch, especially at Easter time!
Hollandaise sauce (see recipe)
Make the sauce and set aside. Brush each cut half of the muffin with olive oil and gently toast or pan grill. Place on serving plates. Slice the cheese about 1/4 inch thick and place over the muffins. Arrange sliced tomatoes over cheese and sprinkle with salt, pepper and basil. Poach the eggs to desired doneness, or use a simple version of a scrambled egg omelette. Arrange eggs on top of tomato, and then drizzle the whole thing with the sauce. Serve immediately.
Recipe created 2008-05-08.