 Submitted by ejm on July 20, 2008 - 4:09am
Who needs English Muffins when serving eggs with Hollandaise sauce!?
Instead of toasting English muffins, we toasted our multigrain bread, made with seeds, corn, rolled oats, oat groats, oat bran, buckwheat, rye and wheat flours to make Eggs Fauxrentine (ouuchh! sorry about that!)
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