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Egg and Bacon Topped Croissant Recipe

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This recipe for Egg and Bacon Topped Croissant, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Danner
Added: Thursday, January 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Hollandaise Sauce:
1/4 c. water
3 egg yolks
3/4 c. butter, melted
1-1/2 T. lemon juice
salt and pepper
Croissant:
4 croissants, split
butter, softened
8 slices crisply cooked bacon
8 poached eggs
2 T. chopped fresh chives

Directions:
Directions:
In 1-quart saucepan, with wire whisk, stir together water and egg yolks until frothy. Cook over very low heat, whisking constantly, until mixture is thickened (7-12 minutes). Remove from heat; very slowly whisk in 3/4 c. melted butter. Stir in lemon juice, salt and pepper to taste. Heat broiler. Spread croissants with butter; place, butter side up, on cookie sheet. Broil 5-7 inches from heat until light golden brown (1-2 minutes). On each of 4 individual plates place bottom croissant half; top with 2 slices bacon and 2 poached eggs. Spoon hollandaise sauce over poached eggs; sprinkle with chives. Place remaining top croissant halves over sauce. Serve with remaining hollandaise sauce.

Number Of Servings:
Number Of Servings:
4

 

 

 

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