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Belly Up to Breakfast -- Smart Recipe

California Benedict

  • 4 eggs (poached)
  • 2 English muffins (toasted)
  • 8 spears fresh asparagus (cooked and kept warm)
  • 4 oz. fresh crabmeat
  • 1 cup hollandaise sauce

Hollandaise Ingredients:

  • 2 egg yolks
  • 2 drops Tabasco
  • juice from 1/4 lemon
  • 4 oz. to 8 oz. clarified butter

 

Directions:

Slide eggs into boiling water. When almost set, layer English muffins, asparagus, and fresh crab (making a well to hold eggs). Add poached eggs and crown with hollandaise sauce and fresh dill.

Directions for hollandaise:

In double boiler, whip egg yolks, Tabasco and lemon juice. Add butter slowly as you continue to whip. *Flo also recommends Knorr’s packaged hollandaise if you’re short on time.

Makes 2 servings

Recipe By: Florence Klewin


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