Eggs Benedict

Ingredients

• 8 poached eggs
• 8 Holland rusks or English muffins
• 8 slices Canadian bacon or ham
• 2 tbs butter
• 2 C Hollandaise sauce
• grilled tomatoes for garnish

Directions

1. Melt the butter in a large saute pan and warm the Canadian bacon over low heat.
2. Place 2 Holland rusks on each plate and cover with slices of warm Canadian bacon.
3. Sset a poached egg on the meat, then ladle Hollandaise sauce over the eggs.
4. Garnish the plates with grilled tomatoes and serve - serves 4.