Eggs Benedictine Recipe - Cooking Index
Eggs Benedictine Recipe - Cooking Index
| 8 | Ham | |
| Butter - for frying | ||
| 4 | English muffins - split, toasted | |
| 8 | Eggs - poached | |
| Hollandaise Sauce | ||
| 3 | Egg yolks | |
| 3/4 cup | 148g / 5.2oz | Butter - melted |
| 1/2 teaspoon | 2.5ml | Lemon juice |
| Cayenne pepper - to taste | ||
| Salt - to taste | ||
| Chopped parsley - for garnish |
Whip the egg yolks in a stainless steel bowl over steam or in a double boiler over boiling water. Gradually add the melted butter, lemon juice and seasonings. Cook only until thickened. Do not over cook.
Fry the sliced ham in butter on both sides, then place on top of a toasted English muffin half.
Put a drained poached egg on top of the ham and cover all with Hollandaise sauce. Garnish with chopped parsley .
This recipe yields 4 servings.
Description:
"If you like eggs, then you will want to try this recipe from the
chefs aboard Royal Caribbean Cruise Line ships."
Source:
Breakfast Around the World by Richard S. Calhoun
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