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6 (4-inch) rounds, cut from your favorite whole grain bread
6 eggs carefully separated Hollandaise sauce
6 parsley sprigs
Preheat oven to 400° F. Cut 4" rounds from bread and place on non-stick baking sheet. Whip egg whites until stiff peaks form. Portion and mound beaten egg whites over bread rounds. Using the back of a spoon form a hollow in the center (top) of each mound. Place yolk of egg in the hollow. Bake in oven for about 10-15 minutes until yolk is set and white is lightly browned. Be careful not to overcook; the yolk should be firm. Remove from oven and place on serving dish.
Drizzle Hollandaise sauce over the top and garnish with a dash of paprika. Create a stem to your "daisy" with the parsley sprig, or chop parsley and sprinkle atop. Serve for breakfast or as a fancy side dish to accompany fresh poached fish.