EGGS BENEDICT
4 servings
In the dining room of the Waldorf one day in 1894, an inventive but hungover Lemuel Benedict created a dish that would forever bear his name. He put together buttered toast, crisp bacon, poached eggs and Hollandaise sauce—and a classic was born! Oscar of the Waldorf, a menu maker of the first order, altered the bacon to ham and the toast to English muffins.
4 English muffins, split, toasted and buttered
8 poached eggs
¾ C. Hollandaise Sauce
16 slices Canadian-style bacon, broiled or pan-fried
Top each English muffin half with 2 slices bacon, 1 poached egg, and about 1 tablespoon hot Hollandaise Sauce. Serve hot.