"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Eggs Benedict Recipe

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This recipe for Eggs Benedict, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Tefft
Added: Tuesday, October 31, 2006


2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, heated
Freshly ground pepper
1/2 cup of grated cheddar cheese
2 eggs
ham or sometimes I use spinach in place of ham
English muffins

Melt the butter in a heavy-bottomed saucepan. Stir in the flour
and cook, stirring constantly, until the paste cooks and
bubbles a bit, but donít let it brown ó about 2 minutes. Add the
hot milk, continuing to stir as the sauce thickens. Bring it to a
boil. Add salt and pepper to taste, lower the heat, and cook,
stirring for 2 to 3 minutes more. Add cheddar cheese.
Remove from the heat. To cool this sauce for later use, cover
it with wax paper or pour a film of milk over it to prevent a skin
from forming.

Fill a deep 12-inch skillet with 1 1/2 inches cold water. Add
vinegar and bring to a simmer. Break eggs, 2 at a time, into a
cup, then slide eggs into simmering water, spacing them in
skillet, and poach at a bare simmer until whites are firm but
yolks are still runny, 4 to 5 minutes.

Assemble: Toasted English Muffins, ham or spinach, egg and
sauce. Salt and pepper to taste.

Number Of Servings:
Number Of Servings:
4 Muffins




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