HOW ARE EGGS PACKAGED RECIPES

Steps:

• In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
• Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
• Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
• In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
• Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.

Steps:

• Divide croutons, cheese, onion, pepper,and green chilies between two greased 9-inch square baking pans.
• In bowl, combine eggs, milk, garlic salt, and pepper.
• Slowly pour liquid over crouton/veggie mixture.
• Top with bacon.
• Cover and freeze one casserole for up to 3 months.
• Bake the second casserole, uncovered, at 350° for 50 minutes, or until a knife inserted near the center comes out clean.
• To use frozen casserole: Completely thaw in the refrigerator for 36 hours.
• Remove from the refrigerator 30 minutes before baking.
• Bake, uncovered, at 350° for 50 minutes, or until a knife inserted near the center comes out clean.