'Deli Eggs Benedict'
1 English Muffin
1 slice of tomato
2-3 slices of thin-sliced Deli Ham (or turkey)
1 packet of Hollandaise sauce)
salt and pepper (to taste)
1. In a small pan, follow the directions for the Hollandaise sauce (you'll need about 1/4 cup of butter and 1 cup of milk for the sauce). If you cook it on a higher heat, it thickens up in no time...about 5 minutes.
2. Once the sauce starts to thicken, begin toasting your English Muffin, and make your egg however you prefer. I make an over easy egg, but if you know how to, and you prefer a poached egg, by all means, go with that.
3. Place slices of deli ham (or turkey) on the toasted muffin, top with tomato, then egg, then spoon desired amount of Hollandaise over top. Season with salt and pepper, and you're good to go!
**Note: You can store any remaining Hollandaise in a little container in the fridge, and re-use if for the next day or two...if it's been in the fridge longer than two day, toss it. When I make this, it's usually for a few days in a row just to use up all the sauce, which I reheat in a pan on the stove.**