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Eggs Benedict



  • 4 egg yolks
  • 1/2 pound lightly salted butter (at room temperature)
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • Dash of Tabasco sauce
  • 3 tablespoon white vinegar
  • Dash of salt
  • 4 eggs
  • 4 English muffins
  • 4 slices ham or Canadian bacon
  • Dash of paprika


  1. Prepare sauce first by beating egg yolks with a wire whisk in a double boiler. Over low heat add pieces of butter a little at a time, beating until dissolved. After all butter has been combined, add lemon juice and water. Raise heat to almost boiling, stirring constantly with a wooden spoon until thickened. Add a dash of Tabasco sauce.
  2. Next, prepare eggs. Experiment with egg first. Into a large boiler put 6 inches of water, vinegar and salt. Heat water until just boiling. Stir water and ease egg into water. Cook for 1 3/4 to 2 1/2 minutes. Keep water swirling.
  3. Remove eggs with a slotted spoon.
  4. Toast muffins; top with ham or Canadian bacon; toast again.
  5. Add egg, sauce and paprika to toasted muffin.


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