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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Eggs Benedict Recipe

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This recipe for Eggs Benedict is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 peached eggs
12 slices Canadian bacon
6 halved English muffins
1/4 c finely chopped parsley
1 dash white vinegar
1 1/2 c hollandaise sauce
1 tsp salt
5 c water
paprika
Directions:
Directions:
Saute bacon in frying pan and toast muffins. Keep bacon and muffins warm in low oven. Crack eggs into a bowl. In a pan bring water to a boil with salt and vinegar. When water boils lower heat a little and gently add eggs into simmering water and poach for 3 to 4 min. Over 2 face up muffin halves per plate layer bacon, 2 poached eggs and 1/4 c hollandaise sauce. Garnish with paprika and parsley before serving.
Number Of Servings:
Number Of Servings:
Serves 6
Personal Notes:
Personal Notes:
For Eggs Houssard add a slice of tomato to each muffin half and cover with 1/4 c brown gravy then hollandaise.

 

 

 

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