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Eggs Benedict 
A classic Sunday morning breakfast, Eggs Benedict can
satisfy the most hearty of appetites. Enjoy with a side of fresh fruit and you can a
truly scrumptious meal. Enjoy!
Your Host, Brad
1 cup Hollandaise Sauce
2 3/8-inch thick slices cooked ham the size of a muffin or
Canadian Bacon (preferable)
2 English Muffins, split
Butter
2 Eggs
Prepare the hollandaise and keep it warm.
Put the ham in a small skillet and heat thoroughly or
fry the Canadian bacon.
Spread the English muffin with butter, and toast under
the broiler. Poach the egg. To assemble, put the English muffin on a plate,
place the ham or bacon on the muffin and carefully place the egg on the ham, and cover
with hollandaise sauce. Eat immediately.
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