Eggs Benedict
Instructions
- Prepare Hollandaise sauce according to package directions.
- Melt 1 tablespoon of butter in frying pan and warm ham for approximately one minute.
- Fork split english muffins, toast and lightly butter.
- Layer one slice of ham on top of each muffin slice.
- Poach eggs by heating 2 inches of water in a sauce pan or skillet to boiling.
- Add vinegar and reduce heat to simmer.
- Break eggs, one at a time, into a shallow cup or saucer. Holding cup close to water's surface, slip eggs into water.
- Cook 3-5 minutes.
- Lift eggs from the water with slotted spoon and place on top of ham. Spoon warm hollandaise sauce over eggs.
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