Deli Eggs Benedict

Whenever we go out to breakfast, if it's on the menu, I will ALWAYS get eggs Benedict. One of the best restaurants ever for it is a little place called the Silver Diner, in Fairfax, VA. We were stationed there for 2 years, and would try to go to breakfast there at LEAST once a month. They had a whole menu of different styles of Eggs Benedict...the best being the Maryland Crab Cake ones...mmmmm...I miss it. Anyway! While I love Eggs Benedict, I do NOT love Canadian bacon...at..all. I'm also not a fan of poached eggs. I don't know, something about them. I have no problems eating them in a restaurant, but I make terrible poached eggs. Seriously, they look truly disgusting. So, when I started making my own Eggs Benedict, I used an over-easy egg, and there was no difference at all. It was just as good, still runny, and MUCH easier for me to make. I had never though to put tomato on it till my Mom mentioned she had tried it, and it was wonderful. Very glad she told me about that. So, here's my take on Eggs Benedict that can EASILY be made at home in no time. (I'm listing the ingredients for one, since that's all I usually make myself, but it's obviously not difficult to make more than one)

'Deli Eggs Benedict'

Source: Myself

1 English Muffin

1 egg

1 slice of tomato

2-3 slices of thin-sliced Deli Ham (or turkey, either one tastes good)

1 packet of Hollandaise sauce (I use either Knorr or McCormick)

salt and pepper (to taste)

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. Once the sauce starts to thicken, start 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.

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.**