Amy Vanderbilts Eggs Benedict |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I have made these many years. The recipe is from Amy Vanderbilts complete cookbook published in 1961.. It no longer has a back on it, and its pages are spotted: proof of how often the recipe was used. When my son married, he hunted high and low for this particular book, and finally found one for $100. We both rely on it in a pinch because if you can't find a particular recipe any place else, its usually in this particular book, and neither of us have ever tried a 'bad' recipe from it. This is a family favorite.Amy Vanderbilt may have died, but she left my family a legacy... her recipes.(Time is guesswork) Ingredients:
6 english muffins |
6 slices boiled ham, small |
1 tablespoon butter |
6 eggs |
3/4 cup mayonnaise |
1/3 cup milk |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon lemon juice |
paprika |
Directions:
1. Split muffins ready for toasting.
2. Saute ham lightly in butter a few minutes, just to heat through and brown lightly.
3. Poach eggs.
4. Combine mayonaise,milk,salt, and pepper in upper part of double boiler over hot water.Stir and cook 5 minutes, then add lemon juice.
5. toast muffins and place on wrmed plates. Lay ham slice across halves. Place poached egg on ham and spoon hot sauce over eggs.
6. Sprinkle with paprika.
7. Serve at once.
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