| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Canadian |
Eggs, Breakfast |
4 |
Servings |
INGREDIENTS
| 4 |
|
English muffins, split |
|
|
Butter or margarine,softened |
| 8 |
sl |
Canadian bacon, cooked |
| 8 |
|
Poached eggs |
| 2 |
c |
Fresh orange juice |
| 1 |
c |
Unsalted butter |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
ORANGE HOLLANDAISE SAUCE
(Adapted from "The Southern Living Cookbook." Oxmoor House; 1987.)
Spread cut sides of muffins with butter. Broil until lightly browned.
Place a slice of Canadian bacon on each muffin half; top with poached
egg, and cover with Hollandaise Sauce. Serves 4.
Orange Hollandaise:
(From "The New Basics" by Julee Rosso and Sheila Lukins. Workman;
1989)
Place the orange juice in a saucepan and bring it to a boil. Reduce
the heat and simmer until it is thick and syrupy, 10-12 minutes. You
should have 1/4 cup syrup. Set it aside. In another saucepan, melt
the butter in a thin stream. Process a few more seconds, until thick.
Serve immediately. Makes 2 cupes; serves 4.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“Been misunderstood? Imagine how God feels”