Eggs Sardou with a Twist

Egg Dishes


1 pkg. frozen creamed spinach
8 slices tomato
8 English muffin halves
8 poached eggs
1 pkg. Hollandaise or Bearnaise sauce
Seasoned bread crumbs
Olive oil

Poach eggs. After poaching, they can be dipped into ice water to prevent overcooking. When you are ready for assembly, re-warm the eggs in hot tap water. Cook creamed spinach according to package directions and keep warm until assembly. Heat small amount of olive oil in a skillet. Drench tomato slices in bread crumbs and lightly saute in oil until golden. Toast English muffin halves. To assemble, spread one large spoonful of creamed spinach on each muffin half. Place one fried tomato slice on spinach. Place poached egg on tomato. Top with sauce. Serves 4.

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