Type what you have

Ingredients

• ✓ hollandaise sauce
• bacon
• egg
• milk
• vegetable oil
• tomato
• tomato
• turkey
• monterey jack cheese
• parsley

Instructions

1. 1 Place bacon into a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate, allow to cool, and crumble the bacon.
2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
3. 3 Whisk eggs and milk in a bowl until smooth.
4. 4 Heat vegetable oil in an omelet pan or skillet over medium heat and pour in egg mixture. Swirl the pan to coat the bottom of the skillet evenly with the eggs. Cook until the omelet is barely set but the edges are not hard, 1 to 2 minutes.
5. 5 Gently flip the omelet over and cook the other side, about 1 more minute.
6. 6 Place omelet onto a broiler-safe baking sheet; top the omelet with crumbled bacon, diced tomato, deli turkey, and Monterey Jack cheese.
7. 7 Fold the omelet in half to enclose the fillings and place the omelet under the broiler until the cheese bubbles, about 2 minutes.
8. 8 Place omelet onto a serving platter and arrange the tomato slices on the omelet. Pour hollandaise sauce over the omelet and sprinkle with parsley flakes to serve.

By pillsburydoughboy

Ingredients

• ✓ hollandaise sauce
• olive oil
• white vinegar
• water
• artichoke
• egg
• black olive
• chive

Instructions

1. 1 Bring olive oil, 1 tablespoon vinegar, and water to boil in a large pot. Place artichoke hearts in the mixture, and boil 30 minutes, or until tender; drain.
2. 2 Prepare Hollandaise Sauce according to recipe directions.
3. 3 Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, and add remaining vinegar. Carefully break eggs into simmering water, and allow to cook for 3 to 5 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.
4. 4 Place artichoke hearts on a serving platter. Place a poached egg on top of each artichoke heart. Cover with hollandaise sauce. Sprinkle olives on top of sauce. Sprinkle chives around platter.

By Babs Hanna

Ingredients

• ✓ hollandaise sauce
• cayenne pepper
• egg
• white vinegar
• cayenne pepper
• black pepper
• salt
• crabmeat
• lemon zest
• tarragon
• lemon
• egg
• heavy cream
• chicken broth
• red bell pepper
• onion
• bacon
• vegetable oil
• bread cube
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.
3. 3 Place bread cubes into a large bowl, set aside.
4. 4 Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard.
5. 5 Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.
6. 6 Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.
7. 7 Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.
8. 8 Stir in 1 egg, lemon juice, tarragon, and lemon zest.
9. 9 Mix in crabmeat, salt, black pepper, and cayenne pepper.
10. 10 Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.
11. 11 Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.

By John Mitzewich