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Public Domain Recipes
cegoh (Pixabay License).

Eggs Benedict

Ingredients

Directions

  1. Cut the ham in rounds, split, toast and butter the english muffins, to fit the muffins.
  2. Poach the eggs and place them on the ham and pour over the hollandaise sauce.
  3. If you like, garnish with asparagus tips.

Other Information

Author: Person.Alice Joyce Contributor: Organization.Photoplay Magazine, Person.Carolyn van Wyck

Source: Photoplay's Cook Book (1927-01-01)

Category: Main Dish, Breakfast

Measure: avoirdupois

Ingredient: egg, ham, English muffin, Hollandaise sauce

Equipment: knife

See Also

Ham and Noodles in Casserole

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Meat • avoirdupois • noodle, egg, ham, milk • measuring cups, measuring spoons, knife, pot, stove, strainer, oven, casserole

Schnitz Un Knepp

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Meat • avoirdupois • ham, apple, flour, egg, pepper, milk, baking powder, salt, shortening • measuring cups, measuring spoons, pot, stove, sifter

Sturgeon Balls II

by: Mrs Mary Lum • Point Adams Packing Co (1957-07-01)

Seafood • sturgeon, pepper, soy sauce, egg, ham, cornstarch, water, salt, peanut butter, green onion, chicken broth • measuring cups, measuring spoons, pot, stove

Marguerites

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side, Meat • ham, biscuit, mayonnaise, , egg • measuring cups, measuring spoons, knife

Risotto Tartlets

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • avoirdupois • pastry, ham, cream cheese, egg, salmon, cheese • measuring cups, measuring spoons, rolling pin, baking mold, oven, knife