Makes enough for two 10-inch pizzas
Salmon, drenched with lemon, sprinkled with dill and seared in butter.
The perfect hard-cooked egg, encased in sausage, rolled in crispy cornflake crumbs, baked, and then topped with a decadent celery sauce…..Heaven on a plate.
This recipe is an all-time favorite. . . and why wouldn’t it be? Crisp bacon, Swiss cheese, and a light egg custard – all baked up in a flaky, buttery tart shell
. Sliced into wedges, it can be served hot or cold any time of day.