---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02

      Title: Eggs Benedict
 Categories: Cheese/eggs
      Yield: 2 servings

      2 ea English muffin halves, toast
      2 ea Slices Canadian bacon,
           -microwaved for 20 seconds
      2 ea Slices processed American
           -cheese
      2 ea Eggs, poached, fried or
           -microwaved
           HOLLANDAISE SAUCE:
    1/4 c  Mayonnaise
      2 tb Lemon juice
      1 ea Egg, slightly beaten
    1/4 ts Dry mustard
      1 ts Prepared mustard
      4 tb Skim milk

  Hollandaise sauce:  Add mayonnaise, lemon juice, egg, dry mustard,
  prepared mustard and skim milk.  Cook over low heat, stirring constantly,
  until sauce is hot and thickened.  Serve immediately.

  To assemble:  For each serving, starting at the bottom, assemble
  ingredients in the following order:

  Toasted English muffin half
  Canadian bacon
  cheese

  Place under a broiler until the cheese if melted.  Top with an egg.  Pour
  half of the hot hollandaise sauce over each serving.

  Note: Whether poached or fried, it is preferable to have the egg yolk
  slightly runny for Eggs Benedict.
From: KOUNTRY COOK #1 @1912232
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