"The belly rules the mind."--Spanish Proverb

Eggs Benedict Recipe

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

Patti Harper
Added: Friday, November 21, 2008


large eggs
1 pkg of English muffins

sliced Canadian bacon (or sliced ham)

The key to this recipe is doing your prep work and being organized so it will all come out hot and ready to serve at the same time.

1. Make your hollandaise sauce and cover well to keep hot. (See Blender Hollandaise Sauce or buy pre-made)
2.Splash a bit of white vinegar into a large pot of water and bring to a boil
3. While water is coming to a boil, toast muffins
and put Canadian bacon/ham into microwave to heat.
4. Crack eggs into a cup 1 at a time
5. Slowly slide eggs into the boiling water one at a time--its usually fine to do 3-4 eggs in boiler at a time and cook for 2-3 minutes.
6. When they are ready, remove them with a slotted spoon to drain well.

Assemble as follows
1. Put heated English Muffin on plate
2.Place a slice of Canadian bacon/ham on top of muffin
3. gently place your egg on top of the bacon.
4. spoon hollandaise sauce on top
5. sprinkle with paprika

I usually place two servings on each plate..because that's what they do at Brennan's.

Preparation Time:
Preparation Time:
30 minutes if you are organized before your begin
Personal Notes:
Personal Notes:
This is a wonderful way to start New Year's Day. Serve it with a pretty fruit salad, fresh coffee, and OJ served in wine or champagne glasses.




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