Eggs Benedict And Virginia Ham Recipe
Ingredients
| slice | 4 | |
| Eggs | 4 standard | |
| Butter | ||
| Hollandaise sauce | ||
| 4 thin slices virginia ham | ||
| Pineapple, peach, and melon | ||
| Kabobs | ||
Directions
Toast the Sally Limn.
Butter lightly.
Place 2 slices of Sally Limn on each of 2 warmed plates.
Place a slice of virginia ham on each piece.
Heat the water for poaching the eggs in a skillet until it simmers.
Break the eggs into the simmering water.
Poach for 4 to 5 minutes or until the whites are cooked.
Transfer the eggs onto the prepared toasts.
Cover the poached eggs with the Hollandaise Sauce.
Garnish with the Pineapple, Peach, and Melon Kabobs.
Butter lightly.
Place 2 slices of Sally Limn on each of 2 warmed plates.
Place a slice of virginia ham on each piece.
Heat the water for poaching the eggs in a skillet until it simmers.
Break the eggs into the simmering water.
Poach for 4 to 5 minutes or until the whites are cooked.
Transfer the eggs onto the prepared toasts.
Cover the poached eggs with the Hollandaise Sauce.
Garnish with the Pineapple, Peach, and Melon Kabobs.
Chef
