Egg on a Cloud with Hollandaise Sauce



Serves 6

Ingredients

6 eggs carefully separated

6 - 4" rounds, cut from your favorite 7 grain bread

Your favorite Hollandaise sauce recipe

 

 

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Directions

Preheat oven to 400 degrees F.  Cut 4 rounds from bread and place on non-stick baking sheet.

Whip egg whites until stiff peaks form.  Divide egg whites over rounds in mounds, and with the back of a spoon form a hollow in the center (top) of each.  Place one yolk in each hollow.

Bake in oven, being careful not to over cook, until yolk is set and white is lightly browned (about 10 to 15 minutes).  Yolk needs to be firm enough to be easily removed if requested by guest. This is part of the uniqueness of this dish.  Remove from oven and place on serving dish.  Drizzle Hollandaise sauce over the top and add a dash of paprika and chopped parsley and garnish the dish with orange slices.

At FLERY MANOR, this elegant egg dish is served with fresh poached salmon from the local Rogue River.

When the hollandaise sauce is prepared, orange juice is used instead of lemon juice.