This outstanding recipe and photo are from Marla and John Vidrinskas of Flery Manor Bed & Breakfast in Grants Pass, Oregon.
Marla says, "Our version of an old classic, this is our signature dish at the Flery Manor. We serve it with fresh poached salmon
from our local Rogue River; our guests may have caught it themselves." View the
Flery Manor web site and to learn about this wonderful B&B.
Learn all about
Eggs and how to cook them. For more great brunch ideas, check out my
Eggs On A Cloud Recipe
Brunch & Breakfast
Yield: 6 servings
Cook time: 15 min
eggs, room temperature and separated
6 slices of seven-grain bread
Hollandaise Sauce or your favorite recipe*
* Marla says, "When I prepare the Hollandaise Sauce, I use orange juice instead of lemon juice. I then garnish the dish with orange
slices, if the salmon is not added."
Preheat oven to 400 degrees F.
Cut 6 (4-inch) rounds from bread slices and place on a non-stick baking sheet.
In a medium bowl, beat egg whites approximately 2 to 3 minutes or until stiff peaks form.
Divide egg whites over bread rounds in mounds; using the back of a spoon, form a hollow in the center (top) of each. Place one egg yolk in each meringue hollow.
Bake approximately 10 to 15 minutes until egg yolk is set and the meringue is lightly
browned (being careful not to overcook - 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 individual serving dishes. Drizzle Hollandaise sauce over
the top; add a dash of paprika and chopped parsley.
NOTE: At Flery Manor, we often serve this elegant egg dish with fresh poached salmon from our local Rogue River.
Makes 6 servings.