Recipe: Eggs Benedict with Blender Hollandaise Sauce (1970's)
Breakfast and BrunchEGGS BENEDICT WITH BLENDER HOLLANDAISE SAUCE
Blender Hollandaise Sauce (recipe follows)
3 English muffins
Butter or margarine, softened
6 eggs
6 thin slices cooked ham
Prepare Blender Hollandaise Sauce; hold sauce over warm water.
Split muffins; toast and butter cut side of each.
Poach eggs.
While eggs cook, fry ham slices in small amount of butter until light brown. Place 1 ham slice on cut side of each muffin; top with poached egg. Spoon warm Hollandaise Sauce over eggs.
Blender Hollandaise Sauce
3 egg yolks (pasteurized)
1 tbsp. lemon juice
1/2 tsp. salt
2 drops Tabasco
1/2 cup butter, melted
In blender, mix all ingredients except butter. Slowly pour in butter while mixing on low speed. Refrigerate leftover sauce.
Makes 6 servings
Source: Recipe booklet: Betty Crocker's Foods Men Like: Sure-to-please recipes for the man in your life, General Mills, Inc., 1970
Blender Hollandaise Sauce (recipe follows)
3 English muffins
Butter or margarine, softened
6 eggs
6 thin slices cooked ham
Prepare Blender Hollandaise Sauce; hold sauce over warm water.
Split muffins; toast and butter cut side of each.
Poach eggs.
While eggs cook, fry ham slices in small amount of butter until light brown. Place 1 ham slice on cut side of each muffin; top with poached egg. Spoon warm Hollandaise Sauce over eggs.
Blender Hollandaise Sauce
3 egg yolks (pasteurized)
1 tbsp. lemon juice
1/2 tsp. salt
2 drops Tabasco
1/2 cup butter, melted
In blender, mix all ingredients except butter. Slowly pour in butter while mixing on low speed. Refrigerate leftover sauce.
Makes 6 servings
Source: Recipe booklet: Betty Crocker's Foods Men Like: Sure-to-please recipes for the man in your life, General Mills, Inc., 1970
MsgID: 0110846
Shared by: Betsy at Recipelink.com
In reply to: 29 Recipes from the booklet: Betty Crock...
Board: Vintage Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: 29 Recipes from the booklet: Betty Crock...
Board: Vintage Recipes at Recipelink.com
- Read Replies (29)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breakfast and Brunch
Breakfast and Brunch
- Bacon Cornmeal Waffles
- Awesome Breakfast Casserole
- Basted Eggs - Thank You
- Cheddar and Bacon Cornmeal Waffles Benedict with Cheddar Sauce
- Italian Doughnuts per Foodnetwork TV
- Eggs Baked in Tomatoes
- Caramel Apple Breakfast Pudding
- French Toast Sticks - 3 Recipes (repost)
- Artichoke Souffles
- German Apple Pancake
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!