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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Eggs Benedict Recipe

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This recipe for Eggs Benedict is from Cooking On The Edge...Of The Woods, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



3 English muffins split in half (I used whole wheat)
6 slices ham or Canadian bacon
6 large eggs
2 tablespoons white vinegar

Hollandaise Sauce
3 large egg yolks
1 tablespoon fresh lemon juice
1 cup unsalted butter melted and warm

To Poach the Eggs:
Fill a 12 lidded skillet nearly to the rim with water. Add the vinegar and 1 teaspoon salt and bring to a boil over high heat. Crack the eggs into coffee mugs, 2 per cup.
Reduce the water to a simmer. Lower the rims of the mugs into the water and gently tip the eggs into the skillet simultaneously. (see pic below)
Remove the skillet from heat, cover, and poach the eggs for 5 to 6 minutes.
While the eggs are cooking:
Cook the ham or Canadian bacon in a 12 nonstick skillet over medium heat until well-browned on both sides.
Toast the english muffins.

Hollandaise Sauce (prepare right before serving):
Blend egg yolks and lemon juice together in a blender until smooth and frothy, about 10 seconds.
With the blender running, very slowly drizzle in the warm butter. Salt and pepper to

To Serve:
Arrange the English muffins on individual plates and top with ham.
Gently remove eggs from water with a slotted spoon and add one poached egg to each english muffin. Season with salt and pepper.
Pour the Hollandaise sauce over the eggs and garnish with chives, parsley, or basil.

Number Of Servings:
Number Of Servings:
3 servings
Preparation Time:
Preparation Time:
10 Minutes




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