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    • #339607
      Avatar for mosmos
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      Eggs Benedict
      4 eggs
      Hollandaise sauce
      4 small slices firm French or Italian bread, about 3/8 inch thick
      2 tbs softened unsalted butter (or more)
      4 ounces ham, sliced into matchsticks or julienned
      Chopped chives or parsley to garnish, if desired
      Poach the eggs.
      Heat the Hollandaise sauce. Cover and keep warm, stirring occasionally.
      Preheat your oven to its lowest setting. It should just be warm (170 degrees F). Have a small sheet pan with a rack ready.
      Spread both sides of sliced bread with butter.
      Heat a medium-sized skillet over medium low heat. Add the bread slices and fry until bread is golden brown, about 3-5 minutes. Flip the rounds over and fry the other side until golden brown. When bread is browned on both sides, remove from pan and place on the prepared rack. Place in the warm oven.
      In the same skillet, add a teaspoon or so of butter and melt over medium heat. When pan is hot, add the sliced ham and cook, stirring, until warmed through. Remove the ham to a small heat proof plate or bowl and place in the warm oven.
      Place two slices of bread on each of two plates. Top each slice with a quarter of the ham and a poached egg. Top with warm Hollandaise and garnish with the optional herbs, if using.
      purr smilie

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