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Eggs Benedict
The classic breakfast dish.


2 English muffins, split and toasted
4 thick slices Canadian bacon or ham, warmed
4 eggs, poached and well drained
1/2 Hollandaise sauce (click here for the recipe)

Place a muffin on each plate (warming the plates is a good idea). Arrange the Canadian bacon or ham atop each muffin half then gently set a poached egg on each muffin half. Divide the Hollandaise sauce among the 4 eggs to coat. Garnish with black olives if desired.

Serve immmediately, passing extra sauce.

Yield: 2 or 4 servings

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