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.

Eggs Benedict Squares

4 whole English muffins, split in half

2 cups grated cheddar cheese, divided

3 cups cooked and chopped broccoli or asparagus

1 cup chopped ham

1/2 cup chopped red pepper

8 eggs

2 cups milk

1 teaspoon dry mustard

3/4 teaspoon salt

1/8 teaspoon pepper

1 recipe Hollandaise Sauce click here

Place muffin halves in a greased 9x13 -inch baking dish. Sprinkle halves with 1 cup cheddar cheese, the cooked broccoli or asparagus, chopped ham, and red pepper. Beat eggs in a medium bowl; stir in milk, dry mustard, salt, and pepper. Pour egg mixture over muffins. Bake at 350 degrees for 35 minutes. Remove from the oven. Top with remaining cheese. Bake an additional 5 to 10 minutes or until cheese is melted. Top with Hollandaise Sauce.

Makes 8 servings