Eggs Benedict is possibly my favorite breakfast or brunch recipe.The mix of poached eggs, toasted English muffin and ham is wonderful together.With the addition of hollandaise sauce, it’s all pulled together in one glorious taste sensation. Eggs benedict may seem like a difficult or gourmet breakfast recipe, but it is really quite simple. Just add a few quick ingredients to poached eggs and you are ready to go. Of course you can get a package of powdered hollandaise sauce mix, and it is tasty, but if you want the real thing, look at our recipe for hollandaise sauce. It is not too difficult or time consuming to make it yourself.

Eggs Benedict
4 slices cooked ham, or Canadian bacon
2 English muffins
4 poached eggs
hollandaise sauce

Brown ham slices or Canadian bacon in skillet over medium heat. Split English muffins in half. Toast and butter lightly.
Arrange ham on top of muffins. Top each with a poached egg.

Poach eggs:
To poach eggs, bring a saucepan of water to a boil. Turn the heat to low, gently add the eggs one by one, ensuring the yolks do not break. Let water gently heat the eggs to desired doneness. Gently lift each egg out of the water with a slotted spoon and place on an English muffin half.

Cover it all with hollandaise sauce.

Serve immediately.
Makes 2 breakfast, brunch or luncheon servings.