Description
A recipe for Croissant Pinwheel Eggs Benedict

Ingredients

• 1 teaspoon vinegar
  
• 4 eggs
  
• 4 thin slices Canadian bacon
  
• 4 Croissant Pinwheels
  
• 3 egg yolks
  
• 1 tablespoon hot water
  
• 1 tablespoon lemon juice
  
• 1 stick unsalted butter, melted and hot
  
• Salt and pepper to taste
  
• Paprika
  
• Chopped fresh parsley

Preparation
1. In 10-inch skillet, heat 2 inches water and the vinegar to boiling; reduce to simmering.

2. Break cold eggs, one at a time, into custard cup or saucer.

3. Holding dish close to water's surface, carefully slip eggs into water.

4. Cook 3 to 5 minutes or until whites and yolks are firm, not runny.

5. Remove eggs with slotted spoon and drain on paper towel.

6. In 10-inch nonstick skillet, heat Canadian bacon until warm.

7. Using serrated bread knife, carefully split Croissant Pinwheels; brush cut sides with melted butter. In same nonstick skillet, toast cut sides of Pinwheels over medium-high heat until golden brown.

8. To make sauce, place egg yolks, hot water and lemon juice in blender. Cover and blend 1 minute. With blender running, pour hot melted butter through hole of blender cover. Season with salt and pepper; keep warm.

9. Top half of each toasted Pinwheel with 1 slice Canadian bacon and 1 poached egg. Pour warm sauce over each; top each with remaining half of Pinwheel. Garnish with paprika and chopped parsley. Serve immediately.

Tip: Substitute your favorite instant hollandaise sauce base for sauce recipe.

Nutrition
no information available

Serves
no information available

Variations
no information available