Œufs Bénédictine I

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 4 eggs
  • 4 slices cooked ham
  • butter
  • 4

Method

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 each heated egg dish. Cover each round with warmed ham and top with a poached egg. Spoon over Hollandaise Sauce and serve immediately.