My take on a classic breakfast theme.
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A GREAT variation is to forget the Hollandaise sauce and use Dijon Mustard instead.
This sounds delicious. I love the way you describe every detail down to how tight the lid should be and how to stack them at the end. I can’t wait to try this new recipe. Thank you for the post.
Well, they say the devil IS in the details. I have the heart of a teacher and can’t help lecturing, much to the chagrin of my offspring (and indeed to my wife, when she’s doing the cooking!)