Eggs Benedict

* Exported from MasterCook *

Eggs Benedict

Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:30
Categories : Breakfast Eggs
Luncheon

Amount Measure Ingredient -- Preparation Method
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4 whole English muffins -- toasted
4 slices ham -- cooked
4 poached eggs
1/2 cup Hollandaise sauce
1/4 teaspoon paprika
6 tablespoons butter

Saute slices of ham in three tablespoons butter over medium high heat.
Drain and keep warm. Poach eggs and drain on tea towels. Toast English
muffins. For each serving, butter one half of English muffin. On other half,
place a slice of ham, top with a poached egg, and drizzle two tablespoons of
sauce over it. Sprinkle with paprika.

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Serving Ideas : Spinach or asparagus make a nice side dish.

NOTES : Mornay Sauce may be substituted for Hollandaise.
Nutr. Assoc. : 0 242 541 728 0 0