Family Recipes Cookbook

The cookbook I never got around to finishing…

Eggs Benedict with Hollandaise Sauce and Broiled Tomatoes 11/19/2009

Filed under: Brunch/Breakfast,Kayla DeArmas — dearmasa @ 8:39 AM
Tags: ,


English Muffins

Canadian bacon



Dry mustard

Poach the eggs (this can be done by coating muffin tins with non-stick spray, and cracking one egg into each tin. Place muffin pan in a roast pan or dutch oven filled with about ½ inch to 1 inch of water in a 400F oven and cook until egg is done). Split open English muffins, toast on a cookie sheet in oven set on broil. Cook Canadian bacon in a skillet, or on a broiling pan in oven. Place egg on bacon on muffin, drench with Hollandaise sauce, and serve with tomatoes.

Broiled tomatoes: in a bowl, combine dry mustard with butter, and cream into a paste. Slice tomatoes into thirds, and lay them out in a shallow baking pan coated with cooking spray. Spread mustard butter on each, top with parsley, and bake at 350F for 15-20 minutes.


One Response to “Eggs Benedict with Hollandaise Sauce and Broiled Tomatoes”

  1. dearmasa Says:

    I never did get Mom’s Hollandaise Sauce recipe…

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