Eggs Benedict Recipe

From Dorothy McNett's Recipe Book.

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Eggs Benedict

From Dorothy McNett's recipes at The most popular legend for the beginning of this egg dish says it orginated at Manhattan's famous Delmonico's Restaurant when a Mrs. Benedict complained that there was nothing new on the menu. The maitre d' created and served this to her. This recipe is my version.

English muffins or similar style biscuit or bread (One Buns)
butter or olive oil
1 - 2 garlic cloves, sliced in half
slices of ham, Canadian bacon or other meats or grilled vegetables
poached eggs (or soft cooked eggs)
Hollandaise sauce
broccoli or asparagus, etc.

Brush the cut sides of each English muffin with a little soft butter or olive oil. Rub the surface with the cut garlic. Heat a griddle or large frying pan and lightly toast the cut sides of the muffins. Place on a serving plate. Put the ham slices in the hot pan and just barely "sizzle" it to warm it up and place it on the muffin. Place a poached egg on top of the ham, and dollop with warm Hollandaise sauce. Sprinkle with paprika. Serve with green vegetables, as desired.

Recipe created 2003-05-06.

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