| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | English | Breakfast, Eggs, Luncheon, Pesto | 4 | Servings |
INGREDIENTS
| 4 | Whole English muffins; toasted | |
| 4 | sl | Ham; cooked |
| 4 | Poached eggs | |
| 1/2 | c | Hollandaise sauce |
| 1/4 | ts | Paprika |
| 6 | tb | Butter |
INSTRUCTIONS
Saute slices of ham in three tablespoons butter over medium high heat. Drain and keep warm. Poach eggs and drain on tea towels. Toast English muffins. For each serving, butter one half of English muffin. On other half, place a slice of ham, top with a poached egg, and drizzle two tablespoons of sauce over it. Sprinkle with paprika. Serving Ideas : Spinach or asparagus make a nice side dish. NOTES : Mornay Sauce may be substituted for Hollandaise. Recipe by: Elizabeth Powell Posted to MC-Recipe Digest V1 #1012 by KateyKC <KateyKC@aol.com> on Jan 15, 1998
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