The General Electric Microwave Guide & Cookbook 1980

Eggs Benedict
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A 13 to 14 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 poached eggs 2 egg yolks 1 tablespoon lemon juice
1/2 teaspoon dry mustard 1/8 teaspoon salt 1/2 cup (1/4 lb) butter
8 thin sliced (1/4 in thick) Canadian bacon 4 English muffins, split and toasted



1 Poach eggs and all to stand.
2 While eggs are standing, make Hollandaise sauce. in container of electric blender measure egg yolks, lemon juice, mustard and salt. In 1-quart glass measure place butter. Microwave at high 1 minute until hot and bubbly. Turn electric blender to highest speed and gradually add butter, blending until creamy and thickened.
3 Just before serving, microwave Canadian bacon which has been arranged in single layer on microwave ovenproof plate. Microwave at high 4 minutes, rotating dish 1/2 turn after 2 minutes.
4 Assemble Eggs Benedict by arranging 2 slices of Canadian bacon, then a poached egg over each of English muffin halves. Top eggs with Hollandaise Sauce. Butter remaining muffin halves and serve as accompaniment. Decorate with parsley if desired.

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