“This recipe is the Grand Prize Winner of the 2008 Saltscapes Comfort Food Recipe Contest. It sounded so delicious that I just had to post it, I haven't tried it yet, but you can be sure that it's on the to-do list.”
READY IN:
288hrs
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Line a large 9-10 inch lightly greased pie pan wieth 1 1/2 containers of crescent rolls; press into shape.
  2. Sauté bacon until soft, but not crisp; turn out onto paper towel. Drain fat from pan. Add ham, mushrooms, onions, and peppers; sauté about 3 minutes, until soft. Combine with bacon, and spoon into pie shell. Top evenly with grated cheddar.
  3. Arrange poached egged in symmetrical form in pie. Pour 1 cup Blender Hollandaise Sauce over top.
  4. Roll out remaining crescent rolls and cut into strips. Weave into lattice design over pie, and pinch to attach edges. Sprinkle with parmesan. Bake at 375F for 12 minutes, or until golden brown.
  5. VARIATION: Substitute 1 cup cooked fiddleheads or steamed asparagus for vegetables or meat.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: