Murphy's
Bed and Breakfast Inn

Narragansett, Rhode Island

Specialty Recipe

Eggs Benedict

You may toast the English muffin halves, but a tip from my brother-in-law, Brad Murphy, is to grill them. Grilled muffins stay hot longer than toasted and thus keep the whole dish hot longer.

Because this dish is prepared quickly and served hot, have the poached eggs, Canadian bacon, and muffins ready before you make the sauce. ...Martha Murphy

Ingredients

Bacon, Eggs, and Muffins

4 or 8 poached eggs (1 or 2 per person)

4 slices Canadian bacon, grilled

4 English muffins, split and grilled

Hollandaise Sauce

3 egg yolks

2 Tablespoons fresh lemon juice

1/4 teaspoon white pepper

1/2 cup butter, melted

1 Tablespoon fresh, chopped chives

Put the egg yolks, lemon juice, and pepper in a blender and process for a minute. With the blender running, pour the melted butter, sizzling hot, in a slow, steady stream. Continue blending until the sauce is of the desired thickness, usually a couple minutes.

Top the English muffins with the Canadian bacon, then the poached eggs; cover with Hollandaise sauce. Sprinkle a few fresh chives over the Hollandaise. Serve hot. If desired, garnish each serving with two stems of freshly steamed asparagus or ripe tomato wedges.

Serves: 4

This recipe is from Martha W. Murphy's The Bed & Breakfast Cookbook, published by Stemmer House, Owings, Maryland, 1991

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