Pierogy Benedict
TOTAL TIME
30
MINUTES
PREP TIME
8
MINUTES
INGREDIENTS
6
SERVINGS
4
Ingredients
Ingredients:
- 1 1lb box of Mrs. T’s Full Sized 4 Cheese Medley Pierogies
- 4 large eggs
- 4 slices of bacon
- ¼ cup prepared hollandaise sauce
- Chives, sliced for garnish
- Salt and pepper, to taste
Directions
- Preheat the oven to 400°F and bake the pierogies for 18-20 minutes or until golden brown.
- In a skillet over medium heat, fry the bacon until crisp, then set aside.
- Fill a medium-sized pot with three inches of water. Bring the water to a boil, then reduce the heat to a gentle simmer, around 180-190°F.
- Crack the eggs into small bowls. Using a spoon create a whirlpool in the water and slide the eggs into the center. Cook for 3-4 minutes for a soft yolk. Drain the eggs on paper towels.
- Plate two pierogies and top each with bacon, a poached egg, and spoon hollandaise sauce over them. Garnish with chopped chives, salt, and pepper.
