Eggs Benedict

Eggs Benedict

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

The dish made famous at Brennan’s restaurant in New Orleans.

Ingredients

Quantity Ingredient
1 quantity Hollandaise sauce
6 eggs
3 english muffins, halved
6 slices ham
chopped parsley, to garnish

Method

  1. Prepare the hollandaise sauce, cover and set aside in a warm place. Butter a frying pan and fill with enough water to cover the eggs. Bring to the boil, lower the heat to simmering and add a little salt. Break the eggs, one at a time, into a cup and gently slide into the water. Cook until the whites are firm, for 3–5 minutes. While the eggs are poaching, toast the muffins. Gently move the poached eggs with slotted spoon. Place the ham on each of the muffins, top with the poached eggs and spoon the hollandaise sauce over. Garnish with parsley, if desired.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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