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| Eggs Benedict |
| 12 poached eggs* 6 split English Muffins toasted 1 lb. canadian bacon or ham quick hollandaise sauce* |
| poached eggs 1. Heat water to a low boil and add 1 tsp. vegetable oil. 2. Break 1 egg in a cup or small bowl. 3. Swirl water in a circular motion. 4. Add egg. Cook for 1-2 minutes, or until the egg is firm, but not hard. Drain with a slotted spoon. Repeat with remaining eggs. (Note- eggs may be kept warm in a pan of warm water.) |
| 1. Broil or toast muffins. 2. Warm canadian bacon in a medium heated skillet. *easy hollandaise 2 c. mayonnaise 1 c. sour cream 2 tbsp. course dijon mustard 2 tbsp. lemon juice cayenne pepper 1. Mix all ingredients. 2. Microwave on 50% power, stirring frequently, 30 second intervals, for 1-3 minutes. |
| Eggs Benedict Top each muffin slice (2 per person) with equal amounts of canadian bacon. Place 1 poached egg on each canadian bacon slice. Top with a spoonful of hollandaise sauce. |