Eggs Benedict
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Ingredients
6 baked patty shells or English muffin halves
1 cup shredded cooked ham
6 Roberts Eggs
1 1/4 cups Hollandaise Sauce parsley sprigs
Preparation
Fill the baked shells or English muffin halves loosely with ham; heat at 350 for 10 minutes. Poach eggs in salted water. When eggs are set, remove from water. Place an egg on top of the ham in each shell; cover with Hollandaise Sauce. Garnish with parsley sprigs and serve immediately.
Yield: 6 servings
Special note:
We no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.
