Title: Eggs Benedict
Categories: Alive &, Cooking
Yield: 2 servings

4 sl Cooked ham or 4 rashers back
-bacon
4 Thick slices white bread
4 Eggs
50 g Unsalted butter

-----------------------------HOLLANDAISE SAUCE-----------------------------
3 tb White wine vinegar
1 Pieces mace
1 sm Bay leaf
2 Egg yolks
100 g Butter; cut into cubes
1 pn Salt and cayenne pepper

Trim the ham to fit the bread or fry the bacon rashers in a little butter
until crisp.

To make the sauce, put the vinegar, mace and bay leaf in a small saucepan.
Bring to the boil, then simmer over a low heat until reduced to 1
tablespoon. Remove the spices.

Pour the reduced vinegar into a liquidiser, add the egg yolks and blend
well. Heat the butter in a small saucepan until bubbling. With the
liquidiser running at high speed, pour the butter on to the eggs in a
steady stream and blend until smooth. Season and keep warm.

Poach the eggs and toast the bread. Butter the toast, cover each slice with
ham or bacon and top with a poached egg. Pour over the warm sauce and serve
at once.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.