Easter Eggs Benedict
1 package (0.9 oz.) hollandaise sauce mix
1 cup milk
¼ cup butter
1 teaspoon lemon juice
¼ teaspoon dried dill weed
8 oz. sliced cooked ham
4 English Muffins, split and toasted
Place eggs in saucepan large enough to hold them in a single layer. Add cold water to cover eggs by one inch. Heat over high heat just to boiling. Remove from burner. Cover pan. Let eggs stand in hot water about 12 minutes for Large eggs (9 minutes for Medium eggs; 15 for Extra Large). Cool completely under cold running water or in a bowl of ice water. Peel eggs; cut into quarters. Set aside.
In medium saucepan, make sauce mix with milk and butter as directed on package. Stir in quartered hard-cooked eggs, lemon juice, dill and pepper. Cook 2 to 3 minutes, stirring constantly, until thoroughly heated.
Place 2 toasted English muffins on serving plate. Arrange warm ham slices on muffins. Spoon egg mixture over ham.
Note: To get the hard facts on hard-cooking eggs, creative Easter egg decorating ideas, and food safety tips, visit www.incredibleegg.org.
Missouri Egg Council