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Eggs: Eggs Benedict Rodney's Style




Source of Recipe


1829 Charlotte's Bed & Breakfast , OH
Sauce
1/2 cup of mayonnaise
1/8 cup of mustard
1/4 cup lemon juice
pinch of white pepper
1/8 teaspoon of salt
Stir ingredients together with a whisk or shake in a bottle. The sauce makes the 3/4-cup and can be used all at one time or in individual servings.

Eggs, Meat and Bread
Gather together one egg, one ham slice and one piece of bread per serving.
Heat skillet for eggs and ham. Lightly toast bread.
Fry eggs over easy (yokes runny) and heat ham.
Layer on toast sauce, ham, sauce, eggs and sauce.
Sprinkle double pinch paprika on top.
Garnish with parsley and orange slices.
Vanilla or apricot/mango yogurt also goes well with this dish.