Catholic Recipe: Eggs Benedict II
Eggs Benedict served with hollandaise sauce is a simple and delicious Easter morning breakfast.
DIRECTIONS
Split and toast English muffins, allowing two halves for each serving. Cover each muffin half with a slice of broiled or sautéed aged ham or Canadian back bacon and top with a poached egg. Pour over the whole one generous spoonful of hollandaise sauce and serve hot.
Recipe Source: Family Customs: Easter to Pentecost by Helen McLoughlin, The Liturgical Press, Collegeville, Minnesota, 1956
