EGGS BENEDICT A LA LUNCHEON MEAT

Ingredients:

2	slices	English muffins
2	slices	PUREFOODS LUNCHEON MEAT, lightly pan-fried
1	tbsp	vinegar
2	pc	MAGNOLIA BROWN EGGS

80	g	MAGNOLIA GOLD BUTTER SALTED
2	pc	MAGNOLIA BROWN EGGS, use egg yolks only
1	tbsp	water
1	tsp	tarragon vinegar*

Procedure:

Toast the English muffins on both sides. Place on a serving plate and top each muffin with sliced luncheon meat.
Half-fill a deep pan with water bring to a slow simmer. Add vinegar. One by one, break the eggs onto a plate or small bowl and slice them into the pan. Cook for three minutes or until done to your liking.
To make Hollandaise, melt butter in a small pan and transfer into a small jug or measuring cup. Set aside. Place egg yolks, water and tarragon vinegar in a food processor and, with the motor running, gradually add the melted butter. Process until thick and creamy. Set aside when desired consistency has been reached.
Top each piece of muffin and luncheon meat with one poached egg, and drizzle with the Hollandaise Sauce.

Makes 2 servings.

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