Eggs Benedict Tarts

Course : Eggs
Serves: 16
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3 large eggs
1 tablespoons water
4 ounces canadian bacon or other lean ham
1/4 teaspoon salt and pepper -- to taste
1 loaf soft white or wheat bread
1 tablespoons butter or margarine
1 package hollandaise sauce mix

Preparation / Directions:

Preheat oven to 375. Whisk eggs and water together in Batter Bowl. Chop bacon in small pieces using Food Chopper. Combine with egg mixture. Season to taste. Lightly spray 8-inch Saute Pan or Stir-Fry Skillet with vegetable oil spray. Place egg mixt ure in pan; cook and scramble eggs over medium heat. Place a scant tablespoon of cooked egg mixture in the center of a piece of bread. Place second piece of bread on top and use 3-inch Cut-N-Seal to cut and seal tarts. Melt butter in Microwave Saucepa n until it liquifies; do not boil. Brush the tarts lightly with melted butter. Bake on 15-inch Baking Stone for 10-12 minutes or until golden brown. Prepare Hollandaise sauce according to package directions. Drizzle or dip tarts in sauce. Serve warm .

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