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Eggs Benedict Recipe

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This recipe for Eggs Benedict is from Betty's Best and her Family's Favourites, 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:  
3 English muffins or 6 toast rounds
6 thin rounds broiled ham
6 poached eggs
1 1/2 cups Hollandaise sauce (see sauces)

(How to poach an egg: Bring a large pot of water to a boil, then reduce to low (or turn off the heat). Crack the egg in a fine mesh sieve (over a small bowl) and remove the liquidy whites.Transfer the egg to a small ramekin or bowl. Add 1 tbsp of light-colored vinegar to the pot and stir to create a vortex. Pour the ramekin with the egg into the middle of the vortex and set a timer for 3 minutes.Once the egg is done, use a slotted spoon to remove the poached egg. Dab with a paper towel to remove excess water and eat immediately. Or, place egg in an ice water bath and store it in the fridge for 4-5 days. - Downshiftology)
Directions:
Directions:
1. Split muffins, spread cut surfaces with butter and slip, with ham, under moderate broiler heat.
2. When muffins are lightly browned, remove from the broiler, top with ham, then with eggs and cover with Hollandaise sauce – serve at once this makes 6 servings. See soup & sauces section for the Hollandaise recipe.
Personal Notes:
Personal Notes:
Another one of Betty’s star recipes from the 1957 Hearthside Cookbook – homemade Hollandaise sauce is the cherry on top!

 

 

 

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