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Poached Eggs over Mixed Greens & Texas Toast with Lemon Hollandaise

Poached Eggs over Mixed Greens & Texas Toast with Lemon Hollandaise

Servings: 4



  • 8 large eggs
  • 1 tbs. white vinegar
  • 4 slices Texas Toast*
  • 1 (14.5 oz.) can Glory Foods Sensibly Seasoned Mixed Greens; drain well (press out ALL excess liquid) 
  • 1 (6 oz.) can prepared hollandaise sauce
  • 2 tsp. fresh lemon juice
  • salt & pepper to taste


Directions:

  1. Bring a large saucepan (half full of water) to a brisk boil and add vinegar.
  2. Crack eggs into small bowls (one egg per bowl) and poach 4 at a time until just cooked (the white park of the egg should be done but the yellow yolk should be soft).
  3. Bake Texas Toast according to box direction.
  4. Heat hollandaise sauce then stir in lemon juice.
  5. Divide the greens between the slices of toast and top with 2 eggs per slice. Drizzle hollandaise sauce over the eggs and season with salt & pepper. Serve immediately on warmed plates.

*Texas Toast can be found in the freezer section of your grocery store.

Recipe by Michaela Mercer Rosenthal, tangerineOthyme@yahoo.com



Notes: