Eggs benedict
6 servings
| Canadian bacon | 6 slices, about 2 ounces each |
| Oil or fat, melted | 1 tablespoon |
| English muffins, cut in half | 3 |
| Butter or margarine | 1 tablespoon |
| Eggs | 6 |
| Salt | ½ teaspoon |
| Boiling water | 4 cups or more |
| Mock hollandaise sauce ([p. 18]) | 1 recipe |
Fry bacon in fat in frypan. Keep warm.
Spread English muffin halves with butter or margarine. Toast under broiler.
Break eggs into saucer, one at a time. Slip each egg gently into boiling salted water. Water should cover eggs. Reheat to simmering. Simmer, covered, until eggs are of desired doneness, about 3 minutes for medium.
Top each muffin half with slice of bacon; then with poached egg. Serve with mock hollandaise sauce over top of egg.