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We just did an egg dish at the restaurant for an amuse. Bacon and Eggs w/ Hollandaise Egg whites that have been whipped to stiff peaks. Fold in extremely fine chopped bacon and bake ile flotant style. When the meringues are done then carefully with a squeeze bottle, inject the meringues with hollandaise and serve fast. In the end it resembled a poached egg and when you cut into it the yolk (hollandaise) oozes out. Fun and easy dish.