Eggs Benedict

Ingredients

6 baked patty shells or English muffin halves
1 cup shredded cooked ham
6 Roberts Eggs
1 1/4 cups Hollandaise Sauce
parsley sprigs

Preparation

Fill the baked shells or English muffin halves loosely with ham; heat at 350 for 10 minutes. Poach eggs in salted water. When eggs are set, remove from water. Place an egg on top of the ham in each shell; cover with Hollandaise Sauce. Garnish with parsley sprigs and serve immediately.

Yield: 6 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.