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Hollandaise Sauce: 3 egg yolks 2 Tbsp. lemon juice 1/2 c. butter 1/4 tsp. salt Add egg yolks and lemon juice to double boiler top, with wire whisk or slotted spoon, beat until well mixed. Place double boiler top over bottom containing hot, not boiling water. Add one third of the butter or margarine to the egg yolk mixture and cook, beating constantly until butter is completely melted. Add another third of butter, beating constantly; repeat with remaining third, beating until mixture thickens and is heated through. Remove from heat; stir in salt. Keep warm. Serve hot on hot cooked asparagus, broccoli, seafood or poached eggs. 4 eggs 2 English muffins butter or margarine 4 slices Canadian bacon or cooked ham Poach 4 eggs until desired doneness. Keep eggs warm. Split muffins, spread each half lightly with butter. Place butter side up on baking pan with bacon or ham alongside. Broil until muffin halves are toasted and bacon or ham is heated through. On heated platter, place bacon or ham slice on each muffin half; top each with a poached egg. Generously spoon Hollandaise sauce over eggs. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |