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Eggs Benedict

Make 4 servings

Prep Time: 15 min
Cooking Time: 15 min


  • 2 slices cooked ham, 1/4-inch thick
  • 2 Tablespoons melted butter
  • 4 English muffins, split and lightly toasted
  • 8 eggs
  • Salt and pepper (to taste)
  • Hollandaise Sauce (see below)


  1. In a skillet, sauté the ham in the butter for 2 to 3 minutes.
  2. Place a ham slice on each half of the toasted muffins.
  3. Poach the eggs and place one of each on the muffin halves.
  4. Season with salt and pepper.
  5. Spoon on the Hollandaise and serve immediately.

Hollandaise Sauce


  • 4 egg yolks
  • 1/2 pound butter, cut into pieces
  • Salt and pepper (to taste)
  • 2 lemons, juice


  1. Put egg yolks into the top part of a double boiler (water should not touch top pan) and beat with a a wire whisk, adding butter piece by piece.
  2. Continue beating until sauce thickens.
  3. Season to taste and add the lemon juice, and stir.
  4. Remove from heat and keep work over hot water until ready to use.

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