This recipe for Eggs Benedict, by Maureen Tucker, is from The Gleeson Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 package Knorr’s Hollandaise sauce mix 1 package Knorr’s Bernaise sauce mix Tommy Near’s poached eggs Canadian bacon English muffins
In one saucepan, prepare Hollandaise and Bernaise mixes according to directions on packages. Keep sauce warm. Place a slice of warm Canadian bacon on a toasted English muffin half. Top with poached egg and cover with sauce.
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