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Catholic Recipe: Lenten Eggs Benedict

    INGREDIENTS

  • 1/2 toasted muffin
  • 1 poached egg
  • anchovy paste
  • heavy cream
  • hollandaise sauce
  • truffle or 6 capers
  • Details

  • Serves: 1
  • Prep Time: 15 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

Since Saint Benedict's feast day formerly fell in Lent, we suggest for his feast Eggs Benedict, although we are fully aware the saint did not invent this dish. St. Benedict's feast day is now celebrated on July 11, although Benedictine monasteries still celebrate the original feast day in March.

Eggs Benedict with a Hollandaise sauce would also be a fance dish for Easter breakfast.

DIRECTIONS

Follow the usual procedure for Eggs Benedict using 1/2 toasted muffin and 1 poached egg for each portion. Before placing the egg on the muffin spread this generously with anchovy paste stirred with enough heavy cream so that it will spread easily. Then add your egg, cover with a good hollandaise, and place a thin slice of truffle or about 6 capers on top.

Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
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