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RECIPES FOR LEO
Eggs Benedict with Rucola, Cherry Tomatoes

Ingredients:

-
1 tablespoon of White Vinegar

- Hollandaise sauce

- 8 large eggs

- 4 english muffins, split in half, toasted

- 1/2 pounds (16 slices)
Canadian bacon Note: you can use your favorite bacon; try also with prosciutto

Rucola

- Cherry tomatoes

- Olive oil

Note: you can also use basil or oregano for the salad



Directions:

Fill a large saucepan with about 4 inches of water, add vinegar, and bring to a boil.

Fill a shallow dish or pie plate with warm water. Reduce heat under saucepan to medium, so water is just barely simmering.

Break 1 egg at a time into a small heat-proof bowl. Gently tip bowl into water; carefully slide egg into water.

Repeat with remaining eggs. When eggs begin to become opaque, remove them from the saucepan with a slotted spoon in the order in which they were added.

Transfer the eggs to the dish of warm water. This process should take about 3 minutes. Prepare the hollandaise sauce, and set aside, keeping it warm. Heat a medium skillet over medium heat.

Add Canadian bacon, and cook until well browned on both sides.

Divide bacon among the English-muffin halves. For each serving, use a slotted spoon to remove one egg from warm water; set spoon and egg briefly on a clean cloth or paper towel to drain.

Gently place the egg on a bacon-topped muffin, and spoon the reserved warm hollandaise sauce over the top.

Make a salad with rucola, cherry tomatoes and olive oil and spice it by taste.

Bon Appétit!

          

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