Eggs benedict (mw)
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Eggs benedict (mw)
  Eggs    Breakfast    Ham    Microwave  
Last updated 6/12/2012 12:57:06 AM. Recipe ID 19519. Report a problem with this recipe.
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      Title: Eggs benedict (mw)
 Categories: Eggs, Breakfast, Ham, Microwave
      Yield: 4 Servings
      4    Poached eggs
      4    Slices, Canadian bacon or
           Boneless cooked ham, sliced
           1/8 to 1/4 inch thick
      4    English muffins, split
           Butter or margarine

MMMMM---------------------HOLLANDAISE SAUCE--------------------------
    1/4 c  Butter, do NOT use margarine
      2    Egg yolks
      2 t  Lemon juice
    1/4 c  Half and Half cream
        ds Salt
  Poaching eggs: Take 4 10oz custard cups.  Pour 1/4 c hot tap water
  and 1/4 t white vinegar into each cup.  Place in a circle on a flat
  12" plate. Microwave, uncovered, on High until water is boiling.
  Carefully crack 1 egg into each of the four cups.  With a fork, prick
  each egg yolk through membrane two times, then cover dish with
  plastic wrap.  Microwave on High of 2 minutes, and let stand for 2
  minutes.  If you prefer your eggs firmer, let stand for a longer
  period of time.
  In a wide frying pan over medium heat, cook bacon until lightly
  browned on both sides, about 1 minute on both sides.  Toast muffin
  halves and spread with butter.  Prepare hollandaise sauce; cover to
  keep warm.
  Hollandaise Sauce: In a 2 cup glass measure, place butter.  Microwave,
  uncovered, on High for 1 minute or until melted.  Add egg yolks, lemon
  juice, cream, mustard and salt.  Beat well with a wire whip.
  Microwave, uncovered, on High for 2 minutes (stirring after 1 minute,
  then at 30 second intervals) or until sauce is slightly thickened.
  To serve: place 1 or 2 muffin halves on each serving plate.  Cover one
  muffin half with bacon.  With a slotted spoon, lift eggs from water,
  drain briefly, and arrange 1 egg over each bacon-topped muffin.  Spoon
  hollandaise sauce over each egg.
  "Sunset Microwave Cook Book", 1981, Lane Publishing Co.

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Recipe ID 19519 (Apr 03, 2005)

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