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Charlie's Eggs Benedict

  Poach eggs in vinegar water, using 1 tablespoon vinegar and 1/2 teaspoon salt per pan. Prepare Hollandaise Sauce:
Put the egg yolks and water in the top of double boiler and whip with a wire whisk. Place over boiling water, making sure that water does not touch the bottom of the pan. Whip the egg yolks lightly until cooked to a soft peak. Slowly pour the hot butter into the eggs, whipping lightly to blend. Beat in the lemon juice, pepper, and salt. Do not reheat this sauce. it may be kept warm up to 1 hours but cannot be refrigerated or reheated.

 To Assemble: Drain eggs very thoroughly. Put a slice of ham on 1 half of each muffin. Add 1 egg. Pour sauce on top. Slip under the broiler for a few minutes to brown sauce (optional) and decorate with sliced truffle or olive before serving.

Serves 4

Poached eggs
1/2 English muffin for each egg, toasted and buttered
slice of baked ham for each egg
Hollandaise Sauce
truffle or slice of black olive for garnish
Hollandaise Sauce:
4 egg yolks
1 T. water
3/4 lb. butter, melted and clear
juice of 1 small or 1/2 large lemon
dash pepper
1/3 t. salt

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