Eggs Benedict



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

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