Maple Hill Farm

Augusta / Hallowell, Maine

Specialty Recipe

Eggs Benedict Arnold

Ingredients (per serving):

1 toasted fork-split English muffin

2 slices lightly grilled Canadian bacon

2 farm-fresh free-range eggs, poached

Ingredients - Hollandaise Sauce (for about 4):

1/2 cup (1 stick) butter, cut into thirds

3 egg yolks, beaten

1 Tablespoon water

1 Tablespoon lemon juice

Dash of white pepper and salt

Prepare the Hollandaise sauce in the top of a double boiler, combining the egg yolks, water, lemon juice, pepper, and salt. Add 1 piece of the butter and place over boiling water. Cook, stirring until butter melts and sauce begins to thicken. Add the rest of the butter, and continue stirring until it thickens.

Meanwhile, poach two eggs in simmering water until fully cooked on the outside, but with soft yolks. Grill two slices of Canadian bacon and place on toasted English muffin halves.

Place drained eggs on top of bacon and lather with Hollandaise sauce. Top with chopped parsley and serve with farm-fried potatoes (use olive oil) and sliced orange garnish. Beautiful and divine!

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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