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Eggs Christopher

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Eggs Christopher
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Makes: 3 servings adjust
A unique take on the classic eggs benedict.



  • 1 package Hollandaise Sauce Mix, prepared according to directions

Step 1

Prepare hollandaise sauce and set aside.


  • 3 Eggs

Step 2

Poach eggs in simmering, salted water with a little white vinegar for between 4 and 6 minutes. Drain and set aside.


  • 3 Plain Croissants, split in half

Step 3

Split in half and toast in a 300 degree oven for just 3 or 4 minutes, or until just hot.


  • 2 links Smoked Sausage, thinly sliced like bacon strips

Step 4

Brown these briefly in a hot skillet and remove and drain on paper towel.


  • 3 slices Swiss Cheese
  • Hot Pepper Sauce, to taste, cayenne is preferred.
  • Freshly Ground Black Pepper, to taste

Step 5

Place bottom half of hot croissant on plate. Top with swiss cheese, sausage strips, and poached egg, in that order. Cover with a liberal measure of hollandaise sauce. Garnish with black pepper and hot sauce to taste, and top with the "lid" of the croissant, just offset to show off the egg in it's place of honor. Try to make it to the table before you start eating. Enjoy!!
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