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Weidmann's Eggs Benedict

Weidmann's Eggs Benedict

Oxmoor House JANUARY 1984

  • Yield: 6 servings

Ingredients

  • 3 English muffins, halved
  • 6 slices fully-cooked ham
  • 6 thick slices tomato
  • 6 poached eggs

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.

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Weidmann's Eggs Benedict recipe

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