For MaTH...
Eggs Benedict
Ingredients:
1 package English muffins
12 slices Canadian bacon
6 oz. grated Swiss cheese
12 eggs
2 cups milk
pepper, to taste
Cayenne pepper, to taste
Split English muffins into two and lightly toast; place on large cookie sheet. Sprinkle the muffins with a light layer of cheese. Fry Canadian bacon lightly. Place a slice of Canadian bacon on top of the cheese.
Poach eggs and place on top of bacon.
Spoon Creamy Hollandaise Sauce on top and sprinkle with paprika, salt and
pepper to taste before serving.
Creamy Hollandaise Sauce
Ingredients:
1/4 lb. butter
3 egg yolks
1 Tbls. lemon juice
1 Tbls. sherry
3 dashes Cayenne pepper
Melt butter in a small saucepan until it is at a low boil. Place the other ingredients in blender; mix at low speed until well-blended. Slowly add melted butter; blend 10 seconds, or until creamy and thick.
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