Œufs Bénédictine II

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 4 eggs
  • 4 slices white bread
  • butter
  • 8

Method

Poach eggs and keep warm. Toast bread and cut rounds to fit individual egg dishes. Butter each round and spread it with 2 tablespoons hot brandade de morue. Place in individual egg dishes. Top with a poached egg and spoon over Hollandaise Sauce. Serve immediately.