BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

POACHED EGGS

ASPARAGUS, Blanched and Roasted, for whole wheat crepes
POACHED EGGS, JUST ONE or FOR A CROWD
SOUP, ESCAROLE WITH POACHED EGGS, PARMESAN, PISTACHIO AND GOLDEN RAISINS

TO RECIPES

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