Mini Eggs Benedict Nests 

6 eggs

6 slices tangy sourdough bread

6 slices of hickory smoked ham

hollandaise and chopped parsley for garnish


Preheat oven to 400 degrees. Cut off the edges of the sourdough bread and roll with a rolling pin until thin. Place in a muffin tin and press into the mold. Place a slice of ham in the bottom and crack an egg on each one. Sprinkle with salt and bake for 10 minutes or until the white is set but the yolk is still 'jiggly'. To serve, pour hollandaise on top and sprinkle with fresh parsley.

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