RECIPES (CONT.)
then cut each half into
¼
- to
½
-
inch dice. Reserve in a large
mixing bowl.
6.
Cut the celery into the same
size as the diced eggs,
¼
to
½
-
inch dice. Put in the bowl with
the eggs.
EGGS BENEDICT
Makes 4 servings
•
4 slices Canadian bacon
•
4 poached eggs
•
2 English muffins, split
and toasted
•
½
cup hollandaise sauce
1.
Heat a large saut
é
pan over
medium- high heat. Saut
é
the
Canadian bacon, turning once,
until browned, about 2 to 4
minutes per side. Keep warm.
2.
On each muffin half, place one
slice of the Canadian bacon.
Top with a poached egg; finish
with about 2 tablespoons of
hollandaise sauce.
EGGS FLORENTINE
Makes 4 servings
•
4 cups spinach, packed
•
½
–
1 tablespoon olive oil
•
4 poached eggs
•
2 English muffins, split and
toasted
•
½
cup hollandaise sauce
1.
In large saut
é
pan, heat the oil
over medium heat. Add the
spinach, a little bit at a time.
2.
Cook until bright and just
wilted. Keep warm.
3.
On each muffin half, evenly
distribute the spinach. Place
one poached egg on top; finish
with the hollandaise sauce
(about 2 tablespoons per
serving).
4.
Serve immediately.
8
