Eggs Benedict Express: Submitted by: Freddy J | Date Added: 4 Jun 2012
Listed in: Entree

A few sprigs of basil, chives, parsley and thyme
1/2 cup heavy cream
1/2 cup mayonnaise
1 tablespoon. to horseradish pot
2 buns or English muffins 2
2 thick slices of ham on the bone
4 large eggs
Salt and black pepper

Heat the grill. Wash, dry and chop the herbs. Book parsley to garnish.

Pour the rest of the herbs in a pot. Add cream, mayonnaise and horseradish. Heat over low heat, without boiling. Remove from heat, cover and keep warm.

Cut the rolls or muffins in half. The brown on two sides under the broiler. Turn off the grill, place 1/2 slice of ham on each bread half and allow to warm under the grill hot.

Boil water in large saucepan. Add a spoonful of ordinary vinegar. Reduce heat to leave just shudder. Break the eggs one by one in a cup, and carefully slide into the water and poach for 3 minutes. Once the white is cooked, remove the eggs with a slotted spoon and place on paper towels.

Place each half a loaf on a plate. Place a poached egg on it. Top with sauce. Salt and pepper. Garnish with chopped parsley

Note: the ham on the bone has a much firmer texture than regular ham. Ask for thick slices.

Makes 4 servings

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