"If the Amish
make it, you'll find it at Amish Pleasures."
Charlie's Eggs Benedict
| Poach eggs
in vinegar water, using 1 tablespoon vinegar and 1/2 teaspoon salt per
pan. Prepare Hollandaise
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 1½ 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.
1/2 English muffin for each egg, toasted and buttered
slice of baked ham for each egg
truffle or slice of black olive for garnish
4 egg yolks
1 T. water
3/4 lb. butter, melted and clear
juice of 1 small or 1/2 large lemon
1/3 t. salt
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The recipe above appears in:
Groff's newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groff's Country Goodness Cookbook
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