Eggs benedict

Yield: 4 servings

Measure Ingredient
4 \N English muffins, split
\N \N Butter or margarine,softened
2 cups Fresh orange juice
1 cup Unsalted butter
8 slices Canadian bacon, cooked
8 \N Poached eggs
½ teaspoon Salt


(Adapted from "The Southern Living Cookbook." Oxmoor House; 1987.) Spread cut sides of muffins with butter. Broil until lightly browned.

Place a slice of Canadian bacon on each muffin half; top with poached egg, and cover with Hollandaise Sauce. Serves 4.

Orange Hollandaise:

(From "The New Basics" by Julee Rosso and Sheila Lukins. Workman; 1989)

Place the orange juice in a saucepan and bring it to a boil. Reduce the heat and simmer until it is thick and syrupy, 10-12 minutes. You should have ¼ cup syrup. Set it aside. In another saucepan, melt the butter in a thin stream. Process a few more seconds, until thick.

Serve immediately. Makes 2 cupes; serves 4.

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