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Country Breakfast https://www.metro.ca/userfiles/image/recipes/dejeuner-campagnard-5331.jpg PT10M PT50M PT1H00M
Preheat oven to 375°F (190°C). Cook potatoes in boiling salted water with a little lemon juice for about 20 minutes. Cool under cold running water, and drain. Wrap a slice of bacon around each potato. Take quiche out of its pie pan and put on a baking sheet along with potaotes. Bake in the centre of the oven for 25 minutes. Cut apple into wedges, and combine with minced onion and spinach. Add pecans. Toast bagels and top with 3 to 4 slices of smoked salmon ring and a sprig of dill. When quiche and potatoes are done, drizzle raspberry over spinach salad.
4
8 white creamer potatoes, peeled 8 slices bacon 1 crustless broccoli and cheddar quiche 1 red apple 1 orange, cut into supremes 1 green onion, minced 1 bag baby spinach pecan halves as needed 4 plain bagels 1 smoked salmon ring sprigs of fresh dill to taste raspberry dressing as needed
Country Breakfast

Country Breakfast

Rate this recipe
2 Votes
4
servings
0:10
Preparation
0:50
COOKING
1:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 8
    white creamer potatoes, peeled
  • 8
    slices bacon
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  • 1
    crustless broccoli and cheddar quiche
  • 1
    red apple
  • 1
    orange, cut into supremes
  • 1
    green onion, minced
  • 1 bag
    baby spinach

  • pecan halves as needed
  • 4
    plain bagels
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  • 1
    smoked salmon ring
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  • sprigs of fresh dill to taste

  • raspberry dressing as needed
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Imprimer ma sélection

Preparation

Preheat oven to 375°F (190°C).

Cook potatoes in boiling salted water with a little lemon juice for about 20 minutes.

Cool under cold running water, and drain.

Wrap a slice of bacon around each potato.

Take quiche out of its pie pan and put on a baking sheet along with potaotes.

Bake in the centre of the oven for 25 minutes.

Cut apple into wedges, and combine with minced onion and spinach.

Add pecans.

Toast bagels and top with 3 to 4 slices of smoked salmon ring and a sprig of dill.

When quiche and potatoes are done, drizzle raspberry over spinach salad.

Source : Chef Robert Villeneuve

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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