Recipe#10751
Title: Eggs Benedict 02
From: thanisa@df.lth.se (Emma Fernlund)Newsgroups: rec.food.recipes
Subject: Eggs Benedict
Date: 16 Feb 1998 07:56:42 -0700
Message-ID: <6c3rin$mc5$7@news.lth.se>
EGGS BENEDICT
(serves 6)12 toasted and buttered English muffin halves
12 rounds of boiled ham or Canadian bacon, lightly sauteed in butter
12 poached eggs
1 1/2 cup hollandaise sauce
Optional toppings: Either slices of truffle or minced fresh parsley
or minced cooked ham; salt and pepper (I don't use any toppings on
mine -- it's gorgeous plain)
Just before serving, place 2 hot toasted muffin halves on each
plate and top each with a piece of ham or Canadian bacon. Place
a poached egg (blot with a paper towel if really wet) on each
ham-topped muffin. Spoon a large dollop of hollandaise on top.
If desired, finish with optional topping. Serve immediately.