*  Exported from  MasterCook  *

                             Eggs Benedict

Recipe By     : Elizabeth Powell
Serving Size  : 4    Preparation Time :0:30
Categories    : Breakfast                        Eggs
               Luncheon

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4      whole         English muffins -- toasted
  4      slices        ham -- cooked
  4                    poached eggs
    1/2  cup           Hollandaise sauce
    1/4  teaspoon      paprika
  6      tablespoons   butter

    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.

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Serving Ideas : Spinach or asparagus make a nice side dish.

NOTES : Mornay Sauce may be substituted for Hollandaise.
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