Eggs Benedict Recipe

Get first chapter by e-mail Email address: Please note: This will be used only to send you the first chapter of Legs Benedict. We will not send you unsolicited email.

A Further Glimpse

• Legs Benedict First Chapter • Buy Legs Benedict • Detective Data • Meet the Author • About Mystery B&B's • Recipe: Eggs Benedict • Previous Books • Discuss Mary Daheim

Inspired to try your own patented Bed-and-Breakfast meal? Try this delicious recipe for Eggs Benedict with Creamy Hollandaise Sauce.

Ingredients:
1 package English muffins
12 slices Canadian bacon
6 oz. grated Swiss cheese
12 eggs
2 cups milk
pepper, to taste
Cayenne pepper, to taste

Split English muffins into two and lightly toast; place on large cookie sheet. Sprinkle the muffins with a light layer of cheese. Fry Canadian bacon lightly. Place a slice of Canadian bacon on top of the cheese.

Poach eggs and place on top of bacon.

Spoon Creamy Hollandaise Sauce on top and sprinkle with paprika, salt and
pepper to taste before serving.

Creamy Hollandaise Sauce

Ingredients:
1/4 lb. butter
3 egg yolks
1 Tbls. lemon juice
1 Tbls. sherry
3 dashes Cayenne pepper

Melt butter in a small saucepan until it is at a low boil. Place the other ingredients in blender; mix at low speed until well-blended. Slowly add melted butter; blend 10 seconds, or until creamy and thick.

 

Copyright © 1999 Newfront Productions, Inc. and Avon Books
All rights reserved. Do not duplicate or redistribute in anyform.