INGREDIENTS:

6 frozen puff pastry shells (in freezer section)
6 eggs - poached
3/4 lb bacon
1.5 lb mushrooms
1 garlic clove
fresh parsley, minced

DIRECTIONS:

Plus your favorite hollandaise recipe - I use citrus hollandaise.

Bake puff pastry shells according to directions. When done, take top off, and take out insides and discard. Keep warm in low oven.

Cut bacon in small pieces and cook until crisp. Drain on paper towels and set aside.

Pour off most of the bacon grease - keep a few tablespoons. Mince garlic and saute in grease for 1 min (not too hot) Put in mushrooms that have been chopped very small...and cook for 8 or 10 min on low.

Drain mushrooms - keep warm.

When ready to serve: poach eggs. Take out pastry shells and put on place. Divide bacon equally among plates. Put a little bacon outside the shell, as well.

Divide mushrooms equally - put in nest, and add some surrounding the nest, as well.

Put on poached egg (carefully) and top with hollandaise. Garnish w/ minced parsley.

Serves 6 - a favorite at the Bear Paw!