Œufs Bénédictine I from The Robert Carrier Cookbook by Robert Carrier
Poach eggs and keep warm. Cut 4 rounds of sliced ham just large enough to fit individual egg dishes. Warm in butter. Toast bread and cut rounds of the same size. Butter toast rounds and place 1 in ...
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Ingredients
- 4 eggs
- 4 slices white bread
- butter
- 4 slices cooked ham
- 8 tablespoons hollandaise sauce
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