Title: Eggs Benedict
Categories: Eggs, Breakfast
Yield: 4 servings

4 English muffins, split
Butter or margarine,softened
8 sl Canadian bacon, cooked
8 Poached eggs

MMMMM——————ORANGE HOLLANDAISE SAUCE———————–
2 c Fresh orange juice
1 c Unsalted butter
1/2 t 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.

MMMMM

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