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Eggs Benedict

4 English muffin halves, toasted
4 slices Canadian bacon
4 poached eggs
1 batch Hollandaise sauce (Chapter 6)

Toast the English muffins. Place on service plate. Add slice of warm Canadian bacon, and place a poached egg on it, and add a dab of hollandaise sauce (Chapter 6). Serve warm with champagne or very dry white wine.

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