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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Eggs Benedict Arnold Recipe

Brought to you by Maple Hill Farm B&B Inn

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Yield: 3 servings

Ingredients:
Hollandaise Sauce For About 4 Servings:
3 egg yolks, beaten
1 tablespoon water
1 tablespoon lemon juice
Dash of white pepper & salt
1/2 cup butter, cut into thirds

Per Serving:
2 farm-fresh free range eggs, poached
2 slices lightly grilled Canadian bacon
1 toasted fork-split English muffin

Instructions:
Prepare Hollandaise sauce in the top of a double boiler, combining egg yolks, water, lemon juice, pepper and salt. Add one piece of the butter and place over boiling water.

Cook, stirring until butter melts and sauce begins to thicken. Add the rest of the butter and continue stirring until it thickens.

Meanwhile, poach two eggs in simmering water until fully cooked on the outside, but with yolks soft. Grill two slices of lean Canadian bacon and place on toasted English muffin halves.

Place drained eggs on top of bacon and slather with Hollandaise sauce. Top with chopped parsley and served with farm-fried potatoes (use olive oil) and sliced orange garnish. Beautiful and divine!

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