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Gold Rush Brunch Recipe |
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Ingredients 1 6-ounce package dry hashed brown potatoes with onion 3 tbsp butter or margarine 3 tbsp all-purpose flour 2 cups milk 1 cup dairy sour cream 2 tbsp snipped parsley 8 slices Canadian-style bacon 8 eggs Oven 350O
Method Place dry potatoes in a bowl. Cover potatoes with very hot water; let stand 15 minutes. Drain potatoes; set asides. In a large saucepan melt butter; stir in flour, 1/2 tsp salt, and 1/8 tsp pepper. Add milk all at once. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remover from heat; stir in sour cream, parsley, and rehydrated potatoes. Spread in a 13x9x2-inch baking dish. Arrange bacon slices down center, overlapping as needed. Bake, uncovered, in a 350o oven for 20 minutes. Remove from oven. Make 4 depressions on each side of bacon. Break 1 egg into a small dish. Carefully slide each egg into one of the depressions.
Sprinkle with salt and pepper. Return to oven; bake 12 to 15 minutes more. Serves 8.
Per Serving (1/8 of serving): 371 Calories, 22 g Protein, 11 g Carbohydrates, 26 g fat, 1367 mg Sodium
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