Eggs Benedict

Eggs Benedict

Ready in 45 minutes

Try this Eggs Benedict recipe, or contribute your own.


4 English muffins; split
Butter or margarine; softened
8 sl Canadian bacon; cooked
8 Poached eggs
2 c Fresh orange juice
1 c Unsalted butter
1/2 ts Salt

Original recipe makes 4 Servings



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

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Calories Per Serving: 785 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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