Recipes > Eggs > Eggs Benedict

Eggs Benedict


  • 2 eggs
  • 1 cupful of milk
  • 1/2 teaspoonful of salt
  • 1 1/2 cupfuls of flour
  • 1 tablespoonful of melted butter
  • 2 level teaspoonfuls of baking powder
  • thin slices of ham
  • sauce Hollandaise
  • 1 truffle


Separate eggs. Break the yolks, add milk, salt, flour and melted butter. Beat well, add baking powder and fold in the well-beaten whites. Bake on a griddle in large muffin rings. Broil thin slices of ham. Make a sauce Hollandaise. Chop a truffle. Poach the required number of eggs. Dish the muffins, put a square of ham on each, then a poached egg and cover each egg nicely with sauce Hollandaise. Dust with truffle and serve at once.


Print recipe/article only


Many Ways for Cooking Eggs.

comments powered by Disqus