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Bacon and Egg Breakfast Tarts
Reviews:
May 18, 2013

I use packaged, frozen puff-pastry tart shells. Scramble the eggs with a little milk, and fold-in diced smoked Scottish Salmon, minced Shallots, rinsed nonpariel capers and chopped Escargot. Top with grated Gruyere cheese. Sprinkle with dried Fines Herbes....serve with chilled Vouvrey, or Champagne, and a crisp Romaine-heart salade with garlic, oil and champagne vinegar.

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