Eggs Benedict

Eggs Benedict

7 reviews, 3.4 star(s). 43% would make again

Ready in 1h

Try this Eggs Benedict recipe, or contribute your own.


4 sl Ham; cooked
4 Whole English muffins
6 tb Butter
1/4 ts Paprika
4 Eggs; Poached
1/2 c Hollandaise sauce

Original recipe makes 4



Saute slices of ham in three tablespoons butter over medium high heat. Drain and keep warm. Poach eggs and drain on tea towels. Toast English muffins. For each serving, butter one half of English muffin. On other half, place a slice of ham, top with a poached egg, and drizzle two tablespoons of sauce over it. Sprinkle with paprika. Serving Ideas : Spinach or asparagus make a nice side dish. NOTES : Mornay Sauce may be substituted for Hollandaise. Recipe by: Elizabeth Powell Posted to MC-Recipe Digest V1 #1012 by KateyKC on Jan 15, 1998

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Calories Per Serving: 689 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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mchakra 2y ago

prilz 2y ago

Next time include your recipe for hollandaise sauce.
Krsndrsn 3y ago

This is best with homemade Hollandaise and fresh baked muffins.
promfh 9y ago

it was good
ChefJerm 9y ago

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