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The Battenkill Inn
Make Bisquick buttermilk biscuits by following directions on package, substituting buttermilk for milk. Use a 2- or 3-inch cutter. Let biscuits cool 10 to 15 minutes.
In the meantime, chop red pepper and cook in small skillet with white wine. Cook pepper until soft. Cool. Puree mixture in blender or small processor.
Hollandaise sauce: Using McCormick hollandaise sauce mix, add pureed pepper mixture to water for specified amount of liquid. Follow sauce directions.
Cook bacon until crisp. Poach 2 eggs.
Assembly: For each serving, split 1 biscuit in half and place on a warmed plate. Tear a slice of bacon in half and put on each biscuit half. Stack a poached egg (drained with a paper towel) on each biscuit half with bacon. Cover with hollandaise/pepper/wine sauce. Garnish with Penzey's Fox Point seasoning.
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