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Eggs Benedict Recipe

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

Contributor:  
Contributor:  
Bud Little
Added: Monday, April 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
English muffins - one per serving
Eggs - 2 per serving
Ham - 2 small pieces per serving
Blender Hollandaise Sauce

Directions:
Directions:
Boil water - enough to cover eggs (Add 1 teaspoon white vinegar - helps to keep eggs firm. I also add some spices like Mrs. Dash to water.)

Poach 2 eggs per serving. Cooking time is approx. 3-5 minutes. (Check yolks for desired firmness)

Toast English Muffins

Warm up ham

Serve with English Muffin, ham, poached egg, with Hollandaise Sauce on top. (I like to sprinkle a little dried Parsley - just for looks on top)


Personal Notes:
Personal Notes:
For an interesting variation - add thin slice of fresh tomato on top of ham and under poached egg.

Also, ham can be substituted for fresh spinach and tomato for Eggs Florentine.

 

 

 

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