Eggs Benedict ArnoldFrom MAPLE HILL FARM INN
- 1 toasted fork-split English Muffin
- 2 slices lightly grilled Canadian bacon
- 2 farm-fresh free range eggs, poached
Hollandaise Sauce for about 4 servings:
- 1/2 cup butter, cut into thirds
- 3 egg yolks, beaten
- 1 tablespoon water
- 1 tablespoon lemon juice
- Dash of white pepper and salt
Prepare the Hollandaise Sauce in the top of a double boiler, combining the egg yolks, water, lemon juice, pepper and salt. Add one piece of the butter and place over boiling water.
Cook, stirring until butter melts and sauce begins to thicken. Add the rest of the butter, and continue stirring until it thickens.
Meanwhile, poach two eggs in simmering water until fully cooked on the outside, but with yolks soft. Grill two slices of lean Canadian bacon and place on toasted English muffin halves.
Place drained eggs on top of bacon, and lather with Hollandaise sauce. Top with chopped parsley and serve with farm-fried potatoes (use olive oil) and sliced orange garnish. Beautiful and divine!