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Oeufs Bénédictine
Preparation info
- For
4
- Difficulty
Easy
Appears in
By Susan Campbell and Caroline Conran
Published 1971
Ingredients
4 - For Hollandaise
2 - squeeze lemon juice
Method
Spread a layer of haddock purée on each piece of fried bread, put a poached egg on top and pour the Hollandaise sauce over. Serve straight away. This was originally made with salt cod, never with ham (though that can be nice too), as it was a Lenten dish.
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