Recipe: ReaLemon Eggs Benedict (1980's)
Breakfast and BrunchEGGS BENEDICT
Hollandaise Sauce (see recipe)
6 slices Canadian bacon or ham, browned
3 English muffins, split, toasted and buttered
6 poached eggs
Prepare Hollandaise Sauce. Place 1 slice bacon on each muffin half; top with egg. Spoon warm sauce over eggs. Garnish as desired. Refrigerate leftovers.
Makes 3 servings
Source: Recipe booklet: Create a Difference with RealLemon Lemon Juice from Concentrate, Borden, Inc., 1982
Hollandaise Sauce (see recipe)
6 slices Canadian bacon or ham, browned
3 English muffins, split, toasted and buttered
6 poached eggs
Prepare Hollandaise Sauce. Place 1 slice bacon on each muffin half; top with egg. Spoon warm sauce over eggs. Garnish as desired. Refrigerate leftovers.
Makes 3 servings
Source: Recipe booklet: Create a Difference with RealLemon Lemon Juice from Concentrate, Borden, Inc., 1982
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