Weidmann's Eggs Benedict
Yield: 6 servings
Recipe from
More From Oxmoor House
Ingredients
- 3 English muffins, halved
- 6 slices fully-cooked ham
- 6 thick slices tomato
- 6 poached eggs
- Hollandaise Sauce
- 6 green pepper rings
- Paprika
Preparation
- Toast muffin halves until lightly browned. Place ham and tomato slices on grill 4 inches from medium coals; grill 3 minutes on each side.
- Place 1 ham slice and 1 tomato slice on each muffin half. Top each with a poached egg, and cover with Hollandaise Sauce. Garnish with green pepper rings; sprinkle with paprika. Serve immediately.
Weidmann's Eggs Benedict Recipe at a Glance
- COURSE: Breakfast/Brunch
- CONVENIENCE: Entertaining, Family
- CUISINE: American
- MAIN INGREDIENT: Eggs
- COOKING METHOD: Grill
- PUBLICATION: Oxmoor House
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