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Philadelphia Eggs

Split some fresh muffins in two, toast them to a fine color and lay them on a dish. Cut some cooked chicken white meat the same size as the half muffins, lay them on top, then a poached egg over, and cover with Hollandaise sauce, made as follows: Melt a quarter of a pound of fresh butter and when quite hot add two raw egg yolks and the juice of half a lemon; whip well till it becomes creamy and consistent, then use.

How to Poach Eggs Put a gallon of water in a saucepan on the fire to boil gently, adding a large pinch of salt. When the water boils, break in eight eggs very delicately, without injuring the yolks, and leave them to cook for a few minutes; lift them out with a skimmer and serve on toasts, or otherwise, while still very hot.