Eggs Benedict

CJAY's Note:

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.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Serves: 4

Yield: 1.5 cups sa ...

• 4 thin slices ham , fried
• 4 slices toast or 4 English muffins
• 4 eggs , poached
• hollandaise sauce
• ½ lb butter
• 3 egg yolks
• ¼ cup lemon juice
• ¼ teaspoon salt
• 1 -2 drop Tabasco sauce (or a few grains cayenne)

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.