Catholic Recipe: Eggs Benedict
An egg classic, consisting of poached eggs with Hollaindaise sauce served over English muffins.
DIRECTIONS
Split, toast, and butter 6 English muffins. Cover with thin slice of broiled or fried ham. Top each half muffin with one poached egg. Pour Hollandaise Sauce (see recipe) over all. Makes 6 servings.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
