Poached Eggs Hollandaise from The Robert Carrier Cookbook by Robert Carrier
Bake 4 individual pastry cases; remove from tins. Place 1 poached egg in each case; season to taste with salt and freshly ground black pepper, and dot with butter; warm through for a few minutes in...
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Ingredients
- salt and freshly ground black pepper
- butter
- 4 poached eggs
- 1 recipe fingertip pastry
- 8 tablespoons hollandaise sauce
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