11
EGGS FLORENTINE
2 English muffins, split and open
4 eggs
salt and pepper for taste
Steamed spinach leaves
Hollandaise Sauce (Hollandaise Sauce recipe on page 11)
To assemble: Prepare just like Eggs Benedict but replace the Canadian bacon
with spinach leaves. Lay spinach leaves on top of each English muffin half fol-
lowed by poached eggs. Season with salt and pepper. Spoon Hollandaise
Sauce over the eggs.
SMOKED SALMON (LOX) BAGEL
1 Toasted Plain Bagel (or any bagel you like.)
Plain Cream Cheese – The amount to be determined by the maker.
Thin slices of lox (a.k.a smoked salmon)
1 Tomato Slice (optional)
1 Onion Slice
Capers
To assemble: Spread cream cheese on one half of the bagel. Add thin slices
of smoked salmon (a.k.a. lox) on top of the cream cheese. Top with the slice of
tomato and onion; sprinkle with capers. Spread the other half of the bagel with
cream cheese and place on top. Enjoy!
RECIPES
