"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, by , is from The Graf Family Cookbook Project, 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!

Roseann Graf


4 large egg yolks
1 stick of butter (not melted)
1/3 cup boiling water
2 tsp lemon juice
dash cayenne
pink salt

english muffins
Canadian bacon

Put egg yolks and butter in bowl over double boiler. Whisk constantly slowly adding the water.
160 degrees about 7-10 minutes
Take off heat and add cayenne, salt and lemon juice
Will hold for several hours.

To poach fresh eggs, Crack eggs into a strainer placed over a bowl allowing the watery white to drain off.
Boil water for cooking and add 1 tbsp vinegar and 1 tsp salt.
Pour eggs into a measuring cup and pour one at a time into different spots in the pot.
Turn off pot. Cover and cook for 3 minutes.
Put cooked eggs into a holding pot with water at 150 degrees (can hold 20 minutes)
Bring back to a boil and cook next batch of eggs.
Toast english muffins or place under broiler for 4 minutes.
Broil Canadian bacon for 2 minutes.
Build Eggs Benedict and enjoy!




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