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English muffins, split, toasted and buttered

A historical recipe from Classic Variations in Cooking with Texas Eggs, by Anonymous.

A historical recipe

Classic Variations in Cooking with Texas Eggs, by Anonymous. Project Gutenberg eBook #62665.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Classic Variations in Cooking with Texas Eggs, by Anonymous. Digitised by Project Gutenberg, eBook #62665 (https://www.gutenberg.org/ebooks/62665). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. 8 poached eggs ¾ C.
  2. Hollandaise Sauce 16 slices Canadian-style bacon, broiled or pan-fried Top each English muffin half with 2 slices bacon, 1 poached egg, and about 1 tablespoon hot Hollandaise Sauce.
  3. Serve hot.