Eggs Benedict

Serves 6


  • 6 eggs
  • 6 slices ham
  • 3 English-style muffins
  • 1/2 cup Hollandaise sauce
  • 1 tbsp butter or margerine
  • 1/tbsp white vinegar
  • Salt & pepper to taste

Melt butter in frypan and coat sides then cook ham until golden. Split muffins and toast. Poach eggs in water with 1/2 tbsp white vinegar. Place ham on 1/2 muffin onto warm plate. Carefully spoon poached egg onto ham and season with salt and pepper. Pour Hollandaise sauce over eggs and serve. Garnish with feather of dill or parsley.