Eggs Benedict / Oua Benedict

Directions

1. Prepare Hollandaise sauce*. Keep hot in a pan of hot water.

2. Prepare poached eggs**. Set aside (to keep them warm you can put them in the hot water that’s warming the sauce).

3. In frying pan, warm ham over medium heat until heated thoroughly. Once hot, set aside covered. While ham is warming, toast bread.

4. Put a piece of ham on each slice of toast. Top the ham with an egg, followed by sauce and a dash of paprika. Top it off with a slice of toast.

 

Variations: This recipe is best if the toast is made with hearty bread or bagels. Eggs Benedict are very nice served with spinach steamed with garlic. You can forgo the top piece of toast for a less carb heavy meal.

 

Substitutions: Ham/Bacon. Bread/Bagels.

References: *See the Poached Eggs recipe. **See the Never-Fail Hollandaise Sauce recipe.