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Eggs Benedict Recipe

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This recipe for Eggs Benedict, by , is from DAD's GOOD EATS , 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!

Contributor:  
Contributor:  
Tom Unwin

Category:
Category:

Ingredients:  
Ingredients:  
EGGS BENEDICT
4 English muffins, split and toasted
12 oz Black Forest Ham - sliced thin
2 tablespoons distilled white vinegar
1 teaspoon salt
8 large eggs

Directions:
Directions:
1. Fill 12-inch skillet nearly to rim with water. Add vinegar and salt and bring to boil over high heat. Crack 2 eggs into each of 4 cups. Carefully and simultaneously pour eggs into skillet. Cover pan, remove from heat, and poach eggs until whites are set but yolks are still slightly runny, 4 minutes. (For firmer eggs, cook 2 to 3 minutes longer.)

2. Use slotted spoon to transfer eggs from pan to paper towel–lined plate. Arrange 1 poached egg on top of each muffin half. Spoon 1 to 2 tablespoons hollandaise over each egg. Serve, passing remaining hollandaise separately.

SEE RECIPE FOR HOLLANDAISE SAUCE IN BREAKFAST CATEGORY

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 Hour

 

 

 

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