Serves: 6
Total Calories: 107
1. Toast English muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. Remove from broiler, spread with 1 teaspoon butter.
2. In a large skillet, cook ham slices until lightly browned and place them on each English muffin half.
3. Fill a deep skillet (about 3 inches deep) with 1 1/2 inches of water. Add vinegar and salt and bring to a boil.
4. Reduce heat to a simmer before adding the eggs (bubbles should not break the surface).
5. Break each egg onto a saucer. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out.
6. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks.
7. Remove from water with slotted spoon letting any remaining water drain off. Top each English muffin half with one poached egg.
8. Spoon warm Hollandaise Sauce over eggs and sprinkle with paprika.
This Eggs Benedict recipe is from the What's For Breakfast Cookbook. Download this Cookbook today.
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