Ready…..

Preheat oven to the lowest setting, “Warm” or 200 degrees F.

Make the coffee or set up the mimosa bar. Set up the number of serving plates needed for your family near the stove or cooking area. If you are serving fresh fruit with the Eggs Benedict, portion that out on the plates.

Split the English Muffins and set them by the toaster. Each person should have both halves of the muffin as the base and will have a poached egg on each one. Smaller children may only need one half.

Place eggs by the microwave, with the mugs. Measure ½ -3/4 cup of water and place in each mug.

Set…..

Place Market 32 Off the Bone ham slices on a plate. Cut each slice in half – this ensures you can fit the ham on the muffin and its a flat surface that will keep the egg in place. Optional prep:  Spray the sauté pan with PICS Vegetable Spray, set on low heat on a burner. Briefly brown the ham slices to warm and add flavor. You can hold the ham and toasted, buttered muffins on the oven-safe plate in the oven while cooking the other ingredients.

Start toasting the English muffins. Older children can help and can butter them when ready. Place the toasted, buttered muffins next to the ham on the plate in the oven. Cover the plate lightly with foil. They can also set up the mugs with the ¾ cup of water near the microwave. Younger children can put napkins on the table. Move the plates for the finished muffins to the other side of the microwave.

Go! Crunch time! You cook the sauce and poach the eggs at the same time. Mom should be at the table, (perhaps escorted there by your helpers) with her beverage, enjoying the show (and the knowledge that she isn’t cleaning up either. 😊)

Hollandaise sauce – follow directions on the package for the PICS Hollandaise Sauce, whisking in the small saucepan. When it is almost done, take the plate with warm ham and muffins out, and set near the stove so you can poach eggs and assemble the Eggs Benedict quickly and easily.

Microwave poached eggs – super easy, and easy clean up!

These steps are quick – have each plate ready with the warm muffin and ham set up and ready to place each poached egg and two tablespoons of sauce.

Place one microwave-safe coffee mug with water in the microwave. Microwave the mug/water on high for 45 seconds. Water should be steaming but not boiling. Crack the egg into the hot water. Place a small clean plate on the mug (or cover with cling wrap). Return to the microwave and cook for 45 seconds. Due to the different levels of power in microwaves, plan on experimenting with the first egg. SAFETY TIP – sometimes eggs explode when the plate or wrap are removed – keep your face away from the top of the cup during this step for each egg. Children may want to “see”; consider having them already at the table, or waiting at the kitchen door to ensure you can prep and finish safely. Check the egg for desired doneness – whites should be completely cooked, and the yolk should be tender and gooey. If it is not quite ready, return the mug to the microwave for 10 seconds, and/or leave the plate on the cup for 10 more seconds. Use the slotted spoon to lift the eggs out and drain the water at the same time. Place the poached egg on the ham, and top with warm Hollandaise. So special! Enjoy!