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Title: Eggs Benedict (Southern Living)
Categories: Egg Breakfast Canadian
Yield: 4 Servings
4 | English muffins, split | |
Butter or margarine,softened | ||
8 | sl | Canadian bacon, cooked |
8 | Poached eggs | |
ORANGE HOLLANDAISE SAUCE | ||
2 | c | Fresh orange juice |
1 | c | Unsalted butter |
1/2 | ts | Salt |
(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. Serves 4.
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 cupes; serves 4.
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