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Catholic Recipe: Eggs Benedict II

INGREDIENTS

  • English muffins
  • aged ham or Canadian back bacon
  • poached eggs
  • hollandaise sauce (see recipe)

Details

Prep Time: 15 minutes

Difficulty:  ★★☆☆

Cost:  ★★☆☆

For Ages: 11+

Origin: 

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Food Categories (3)

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Often Made With (1)

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Similar Recipes (3)

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Feasts (3)

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
Wed25 March
Lent

Solemnity of the Annunciation of the Lord

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Again Lent's austerity is interrupted as we solemnly keep a feast in honor of the Annunciation. The Solemnity of the Annunciation of the Lord is a mystery that belongs to the temporal rather than to the sanctoral cycle in the Church's calendar. For the feast commemorates the most sublime moment in the…

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