Eggs Benedict Crepes

4 eggs

4 slices of ham

1 cup of shredded Swiss cheese

4 crepes already made

Hollandaise sauce (Knorr mix)

salt and pepper to taste

Make your Hollandaise sauce. Keep it warm by putting the lid on it.

Poach eggs by pouring each one into a skillet filled with simmering water (brought to a boil and then reduced to a simmer). Do this slowly by first breaking each egg into a small, tempered bowl and slowly pouring the egg into the simmering water. Swirl the egg white with a fork over the yolk so that it doesn't float away. Once all of the eggs are placed in the water, let simmer for 5 minutes, or until yolks are cooked to your preference.

Assemble crepes: Lay each crepe flat. Sprinkle half of the crepe with cheese and follow with a slice of ham. Fold over the other half. Place in a greased skillet over medium heat until cheese starts to melt. Flip over and warm the other side. It will get a slightly crisp crust. Transfer to serving plate and fold again, into quarters.

Place the poached egg on top of the folded crepe. Spoon Hollandaise sauce over the top and serve.

Variation: If you don't want to make crepes, you can serve the eggs over toasted English muffins.