Eggs Benedictine Recipe
Ingredients
| Eggs | 6 | |
| Ham slice | 6 | |
| Tomato Slices | 6 | |
| Cream sauce | 1 Cup (16 tbs) | |
| Egg yolks | 2 , beaten | |
| Cheese | 3/4 Cup (16 tbs), grated | |
| 1 wine glass sherry | ||
| Toasted bread or bun, English muffin | ||
| Salt, pepper | ||
Directions
To the cream sauce add grated cheese, beaten egg yolks, sherry, pepper, and salt.
Split English buns (or slice of bread), toast, and butter.
Fry tomatoes, broil ham.
On each bun place a layer of ham, then a slice of tomato.
Top with a poached egg and pour the sauce over.
Eggs Benedictine are often served without the fried tomato.
Raw tomato may substitute for the fried tomato.
Then flip to the other and cook either soft or hard.
Split English buns (or slice of bread), toast, and butter.
Fry tomatoes, broil ham.
On each bun place a layer of ham, then a slice of tomato.
Top with a poached egg and pour the sauce over.
Eggs Benedictine are often served without the fried tomato.
Raw tomato may substitute for the fried tomato.
Then flip to the other and cook either soft or hard.
Chef
