50+ Friends Club Cookbook -- Eggs and Cheese -- Eggs Benedict

50+ Friends Club Cookbook
Eggs and Cheese

Return to
Cookbook Index | Chapter Index

Eggs Benedict

From the Kitchen of: Sylvia
Source: Sunset Cookbook

Eggs Benedict
2		English muffins, split, or 4 slices bread
		Butter or margarine
4		Eggs
		Hollandaise Sauce (see recipe below)
		Paprika
		Parsley

Toast the English muffin halves or the slices of bread. Butter them and keep them in a warm place.
Broil or pan-fry the slices of ham. Keep them hot, also.
Poach the eggs.
To serve, place a slice of ham on each muffin half or piece of toast, top the ham with a poached egg, and cover with Hollandaise Sauce. Sprinkle with paprika and garnish with parsley.
Serves 4

Hollandaise Sauce
1/2	C	Butter
4		Egg yolks
1	tbsp	Lemon juice
1/2	tsp	Salt
	dash of	Nutmeg
1/2	C	Boiling water

Cream the butter until soft and smooth. Cream in the egg yolks, one at a time, then the lemon juice and seasonings. Set away in the refrigerator in a bowl that can be set over hot water.
Just before serving, set over hot, but not boiling, water and stir constantly while heating. When hot, add the 1/2 cup boiling water very gradually. Serve immediately.
Makes 1Ľ cups