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Eggs Benedict

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Cuisine: AmericanMain Ingredient: Eggs

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Recipe
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Nutrition
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Ingredients

Ready in 45 minutes
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Original recipe makes 4 Servings

Verified by stevemur

4 English muffins; split

Butter or margarine; softened

8 slCanadian bacon; cooked

8 Poached eggs

ORANGE HOLLANDAISE SAUCE

2 cFresh orange juice

1 cUnsalted butter

1/2 tsSalt

Eggs Benedict Preparation

Adapted from "The Southern Living Cookbook." Oxmoor House; 1987.

Spread cut sides of muffins with butter. Broil until lightly browned. Place a slice of Canadian bacon on each muffin half; top with poached egg, and cover with Hollandaise Sauce.

Orange Hollandaise: From "The New Basics" by Julee Rosso and Sheila Lukins. Workman; 1989. Place the orange juice in a saucepan and bring it to a boil. Reduce the heat and simmer until it is thick and syrupy, 10-12 minutes. You should have 1/4 cup syrup. Set it aside. In another saucepan, melt the butter in a thin stream. Process a few more seconds, until thick. Serve immediately. Makes 2 cups; serves 4. From Tuscon area newspapers, 1994, 3rd quarter