MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Benedict Arnold's Eggs Benedict
Categories: Breads, Pork, Citrus, Sauces
Yield: 8 servings

1 tb Distilled white vinegar
8 lg Eggs
4 English muffins, split,
- toasted
8 sl Canadian bacon; warmed
3 Egg yolks
1/4 c Water
2 tb Fresh lemon juice
1/2 c Softened butter
1/4 ts Salt
1/8 ts Paprika
1/8 ts Pepper
Chives, chopped

HEAT 2" to 3" inches of water, vinegar and 1/8 of
teaspoon salt in large saucepan or deep skillet to
boiling. Adjust heat to keep liquid simmering gently.
Break eggs, one at a time, into small bowl. Hold dish
close to surface of pan and slip egg into water.

COOK eggs until whites are completely set and yolks
begin to thicken but are not hard, 3 to 5 minutes. Do
not stir. LIFT eggs from water with slotted spoon; Drain
well on platter lined with paper towels. Keep warm.

WHISK egg yolks, water and lemon juice in a small
saucepan until blended. COOK over low heat, whisking
constantly, until mixture bubbles alongside the pan.
WHISK in butter until melted and sauce is thickened.
Remove pan from heat immediately. STIR in salt and
paprika.

TOP each muffin half with 1 bacon slice, 1 egg and about
1 1/2 tablespoons of hollandaise sauce.

GARNISH with chives.

SERVE immediately.

Yields: 8 Servings

RECIPE FROM: https://www.incredibleegg.org

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