Eggs Monterey

A delicious vegetarian version of Eggs Benedict.

4 croissants
11/2 cups guacamole
(see recipe under Appetizers)
3 tomatoes
3/4 cup fried mushrooms (fried in butter)
4 poached eggs
11/2 cups hollandaise sauce
(see recipe under Sauces)

Cut croissants in half horizontally, and grill with cut sides down until warm and slightly browned. Place the bottom of each croissant on the plate on which it will be served, and spread generously with guacamole. To each, add 4 slices of grilled tomato and about 3 Tsp mushrooms. Top with a poached egg, and ladle freshly made hollandaise sauce over the eggs. For color, sprinkle with a little paprika and finely chopped parsley. Cap each creation with the top half of the croissant.

Recipe Summary:
Yield: Serves 4

Other recipes by White Rose Inns:
Fruit Stuffed Brie Wheel
Vegan Tofu Scramble
Shrimp Egg Foo Yum
Mediterranean Omelet
Tazmanian Toffee Crunch (Chocolate Almond Brittle)
Mocha Pecan Pie
Gingered Pineapple Salsa With Toasted Coconut
Fruit Vinaigrette
Thai Peanut Sauce
Mint Couscous
Chickpea Stew With Spinach And Tomatoes
Easy Hollandaise Sauce
Apricot-ginger Sauce
Wisconsin Beer Cheese Soup
Caribbean Chocolate Bananas

Recipe Provided By:
White Rose Inns
Wisconsin Dells, WI

Wisconsin Dells Bed and Breakfast Inns