The Inn at Harbor Head

Kennebunkport, Maine

Specialty Recipe

Eggs Benedict

Ingredients:

16 eggs

1 pound Canadian bacon or English muffin-size ham

4 to 6 Tablespoons butter

8 English muffins

Hollandaise sauce:

1 cup butter

3 eggs

3 Tablespoons lemon juice

1 teaspoon Dijon mustard

pinch cayenne pepper

Prepare Hollandaise sauce and keep warm over hot water (not boiling) in a double boiler.

In a large frying pan, cook bacon or ham in a little bit of butter until meat is lightly browned on both sides. Keep warm.

Toast muffins until crisp and golden. Poach eggs and drain on paper towels. For each serving, place 2 muffins on a warm plate and cover each with the bacon or ham, egg, and Hollandaise sauce. Serve immediately.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)