Farmhouse Benedict Recipe

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• 12 large eggs
• 12 squares warm Red Pepper Cornbread, halved horizontally
• 12 slices Canadian bacon, cooked
•  Garnishes: capers, lemon wedges, rosemary sprigs
•  Rosemary Hollandaise

• Step #1 Lightly grease a large saucepan.
• Step #2 Add water to depth of 2 inches in pan.
• Step #3 Bring water to a boil; reduce heat, & maintain at a light simmer.
• Step #4 Break eggs, 1 at a time, 1 at a time, into a saucer; slip eggs, into water, holding c as close as possible to surface of water.
• Step #5 (Cook eggs in batches to avoid overcrowding in pan.
• Step #6 ) Simmer 5 mins or until done.
• Step #7 Remove eggs with a slotted spoon.
• Step #8 Trim edges, if desired.
• Step #9 Stack 2 Red Pepper Cornbread halves on 12 individual serving plates; top each stack with 1 slice Canadian bacon, 1 poached egg, & about 1/4 c Rosemary Hollandaise.
• Step #10 Garnish, if desired.
• Step #11 Serve as soon as possible.
• Step #12 Makes 12 servings.
• Enjoy the Farmhouse Benedict recipe

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Breakfast / Eggs

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• eggs
• easy
• brunch
• breakfast
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• hollandaise
• poached
• chicken
• potato
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• cheap
• creamy
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