Brunch Ham and Egg Muffins

Name: Brunch Ham and Egg Muffins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters butter; 227 grams sliced cooked ham; 0 teaspoons dried dill weed; 8 larges eggs; 4 English muffins, split, toasted; 26 grams package hollandaise sauce mix; 1 teaspoon lemon juice; 237 milliliters milk; 1 Dash pepper

You can never have too many main course recipes, so give Brunch Ham and Egg Muffins A mixture of eggs, hollandaise sauce mix, milk, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place eggs in single layer in large saucepan or Dutch oven; add enough cold water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes.

Ingredients you will need

Water

Egg

Equipment you will use

Dutch Oven

Sauce Pan

Drain; rinse with cold water.

Ingredients you will need

Water

Place eggs in bowl of ice water; let stand 10 minutes. Peel eggs; cut eggs into quarters. Set aside.

Ingredients you will need

Water

Egg

Equipment you will use

Bowl

In medium saucepan, prepare sauce mix with milk and butter as directed on package. Stir in quartered hard-cooked eggs, lemon juice, dill and pepper. Cook and stir 2 to 3 minutes or until thoroughly heated.

Ingredients you will need

Lemon Juice