Friday, December 12, 2008

Eggs Benedict


2 x large (55 g) eggs
1 muffin, halved
2 slices ham

Microwave Method:

1. Rinse muffin dish or individual ramekins with water.
2. Add eggs. Pierce egg yolks and whites with a toothpick 3 times.
3. Cook uncovered. 3-3 1/2 minutes on MEDIUM LOW.
4. Toast muffin until golden brown. Butter and top with ham.
5. Top muffin with egg.
6. Serve hot with hollandaise sauce.

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