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Farmhouse Benedict with Rosemary Hollandaise
Place frizzled Canadian bacon on tops of warm cornbread. Rest poached eggs on top of each piece. Pour rosemary Hollandaise over the eggs. Garnish with capers, lemon wedge, and rosemary sprigs.
Reduce vinegar and black pepper by half. Cool. Add hot water; whisk egg yolks with vinegar reduction until tripled in volume. Gradually add clarified butter. Add the lemon juice and ground rosemary. Adjust flavor with salt and pepper.
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