Green Eggs and Ham Bennedict

Now that I have english muffins- what to do with them?  They taste delicious with a little butter and jam- but we might as well go the whole nine yards and make eggs benedict- right?  I feel like I really owe it to myself.

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The green tinge to the sauce comes from the green onions that get whirled with the egg for the hollandaise sauce.

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And if you are wondering why the Hollandaise is so good- it might have something to do with the quarter cup of butter – PER PERSON that gets added.

I don’t have any photos- but the poached eggs for this were great- and the easiest ever to make.  No vigorous water swirling, no crazy timer, I did four at a time- it was great.

A little ham, a little arugula, poached egg, clogged artery, and hollandaise later…

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Certainly not a health food- and not something for the faint of heart (literally) but they were amazing if I do say so myself.  Each of us at the table ate every last bite.

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