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EGGS BENEDICT
(serves 6)

12 toasted and buttered English muffin halves
12 rounds of boiled ham or Canadian bacon, lightly sauteed in butter
12 poached eggs
1 1/2 cup hollandaise sauce

Optional toppings: Either slices of truffle or minced fresh parsley
or minced cooked ham; salt and pepper (I don't use any toppings on
mine -- it's gorgeous plain)

Just before serving, place 2 hot toasted muffin halves on each
plate and top each with a piece of ham or Canadian bacon. Place
a poached egg (blot with a paper towel if really wet) on each
ham-topped muffin. Spoon a large dollop of hollandaise on top.
If desired, finish with optional topping. Serve immediately.

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