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Eggs Benedict

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“This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier.”
READY IN:
30mins
SERVES:
4
YIELD:
1 1/2 cups sauce
UNITS:
US

Ingredients Nutrition

Directions

  1. Arrange slice of fried ham on each piece of buttered muffin or toast. Top with a poached egg and spoon quick Hollandaise sauce over all.
  2. Quick Hollandaise sauce:.
  3. Melt 1/2 pound butter over hot (not boiling) water. Add 3 egg yolks, 1/4 cup lemon juice, 1/4 teaspoons salt, 1-2 drops of tabasco all at once, and beat with rotary beater until thick. Remove from hot water, pour over eggs and serve immediately. Uses double boiler.
  4. Egg-Boiling Hint: Always wet egg shells before placing the eggs in water to boil, to prevent cracking. A cracked egg can still be boiled if you rub the cracked spot with moistened salt before placing the egg into boiling water.

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