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	<title>Hollandaise Sauce &#8211; Let&#039;s Cook Together</title>
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	<title>Hollandaise Sauce &#8211; Let&#039;s Cook Together</title>
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	<item>
		<title>Eggs Benedict</title>
		<link>https://www.denismartel.ca/fr/2010/04/eggs-benedict/</link>
					<comments>https://www.denismartel.ca/fr/2010/04/eggs-benedict/#respond</comments>
		
		<dc:creator><![CDATA[Denis Martel]]></dc:creator>
		<pubDate>Tue, 13 Apr 2010 00:49:20 +0000</pubDate>
				<category><![CDATA[Other]]></category>
		<category><![CDATA[Black Forest Ham]]></category>
		<category><![CDATA[Hollandaise Sauce]]></category>
		<guid isPermaLink="false">https://www.denismartel.ca/?p=42</guid>

					<description><![CDATA[When I was a student, I used to serve this dish to my girlfriends on Sunday morning, with a fruit salad served in a pineapple...]]></description>
										<content:encoded><![CDATA[<blockquote><p>When I was a student, I used to serve this dish to my girlfriends on Sunday morning, with a fruit salad served in a pineapple cut in two.</p>
<p>The years went by and my wife expects in vain every Sunday morning to have this great breakfast served in bed. Maybe one day!</p></blockquote>
<p><strong><em>Ingredients:</em></strong></p>
<ul>
<li>4 eggs</li>
<li>2 English muffins, sliced in half</li>
<li>4 slices of black forest ham</li>
<li>125 ml hollandaise sauce</li>
<li>4 small branches of parsley for decoration</li>
</ul>
<p><em><strong>Method:</strong></em></p>
<ul>
<li>Bring to boil in a large frying pan 2 cm of water</li>
<li>Break the eggs in a small bowl, one at the time, being carefully not to break the yolk (it is easier to break the egg in a bowl than over the water where it may splash or break)</li>
<li>Turn off the heat and slide the egg in to the water</li>
<li>Cook until the white becomes opaque, about 3 to 4 minutes</li>
<li>While the eggs are cooking, toast the muffins and warm the sauce</li>
<li>Drain the eggs and dry the eggs on a paper towel</li>
<li>Place ham and then one egg per half English muffin and cover with sauce</li>
<li>Decorate top with a spring of parsley</li>
</ul>
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