Eggs Benedict with Easy Hollandaise Sauce

It was a busy Saturday... To beat the heat we headed out early to our friends Ginny and Michael s house to help cut down an old tree in the garden and haul some logs

Ginny made us a delicious breakfast of eggs Benedict using some of the eggs our girls had gifted..although she used ham in her recipe.. different to the bacon I use in mine. I must say.. either way its one of my favourite breakfasts.

Ginny is almost at the end of her pregnancy now and is looking so well after the spell in hospital earlier this year. Michael is on the mend too.. though he has been told he will always have limp.. but knowing him... I wouldn't put any bets on that either.So while Ginny and I sat in the garden sipping iced tea.. the men did a great job getting rid of that old eyesore.. and stacking some of the logs in their log store and filling our truck bed with the rest.

When we got home we started the task of stacking it all with what we have remaining form last year. Its quite a haul The warmth of day making it hard to imagine that the cold weather is only a few short months away.. so it makes me feel better that we are getting prepared

This year is just flying by!

So, although Ginnys breakfast was delicious... here's my recipe for Eggs Benedict and its from  "300 Ways to Serve Eggs", published by the Culinary Arts Institute in 1940. And I use either ham or bacon for the meat.

3 English muffins
6 slices broiled ham or

6 slices of bacon halved
6 poached eggs
Hollandaise Sauce

• Split and toast English muffins.
• Cut ham same size as muffin; 
• Place on muffin, 
• Slip egg on ham 
• Cover with hollandaise sauce.
• Serve hot. Serves 6.

Toast may be used in place of English muffins.
Use Cheese Sauce instead of Hollandaise Sauce.

Easy Hollandaise Sauce

1 cup White Sauce

2 egg yolks, beaten

3 tablespoons lemon juice

Few grains cayenne

• Add hot sauce to yolks, beating constantly. 
• Remove from heat
• Add lemon juice and cayenne. 
• Makes about 1 cup.

"300 Ways to Serve Eggs",

the Culinary Arts Institute 1940.