EGGS BENEDICT WITH LUNCHEON MEAT


Ingredients:

1 (185 g) bar MAGNOLIA CHEESE SINGLES

Hollandaise Sauce:

3 pc MAGNOLIA BROWN EGGS, use egg yolks only
2 tbsp lemon juice
1/2 cup MAGNOLIA GOLD BUTTER SALTED, cut into cubes
1/2 tsp iodized fine salt
8 pc sliced bread or whole wheat bread
1/4 cup MAGNOLIA GOLD BUTTER SALTED
8 pc MAGNOLIA BROWN EGGS
1 (230 g) can PUREFOODS LUNCHEON MEAT

Procedure:

  1. Make Hollandaise sauce by combining yolks and lemon juice in a double boiler. Beat with a whisk until well-blended. Cook over hot (not boiling) water until lemon-colored. Add cubes of butter one at a time, while continuously stirring the mixture. Add salt just before removing mixture from heat. Keep warm.
  2. Pan-fry luncheon meat in oil over moderate heat, 1 minute per side.
  3. Poach eggs to desired doneness. Keep warm.
  4. Preheat broiler or oven toaster set at 350°F
  5. Lightly spread butter on one side of each bread. Top each buttered bread slice with cheese slices and bake until bread is lightly toasted and cheese melted. Remove from heat then top with luncheon meat and poached egg. Pour some Hollandaise sauce on top and sprinkle with pepper.

Makes 8 servings.

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