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Eggs Benedict Recipe

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This recipe for Eggs Benedict, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Corinne Paulson
Added: Monday, March 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs
vinegar
2 english muffins
4 slices cooked honey ham
butter
hollandaise sauce (your fav. recipe or made from a mix)

Directions:
Directions:
Split the english muffins and lightly toast or broil. Spread with butter. Warm ham in skillet or in warm oven wrapped in foil. Make the hollandaise sauce.
To poach the eggs: Fill a large skillet half-full of water and add the vinegar. Bring to a boil. Crack the eggs into a small bowl and carefully slide them into the water. Reduce heat to low and simmer 2-3 min until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. Put on paper towel, pat dry, and season with salt and pepper.
To assemble, place 2 english muffins on each plate. Top each with a slice of ham, an egg, and the hollandaise sauce. Garnish with fresh parsley if desired.

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
I like to add a slice of cheese also, but that's not part of the classic recipe.

 

 

 

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