by Kelly J. Larson

Several years ago when I visited my brother and his wife, she made the most amazing eggs Benedict for breakfast, something I never make but love. Recently I bought a cute little silicone egg ring at JCPenney that keeps an egg intact while it cooks and have been experimenting with it, including a simple eggs Benedict for one with a microwave cooked Hollandaise sauce. It’s not quite as awesome as Penny’s, but it is rather tasty!

Eggs Benedict for one

• 1 English muffin, split and toasted

• 1 slice of thick ham or Canadian bacon

• 2 eggs (save one of the yolks for sauce)

• 2 tablespoons butter

• 2 teaspoons lemon juice

• salt and pepper
• sliced avocado (optional)
• garnish with fresh parsley, chopped

Heat the ham in a skillet then set it aside. Combine 1 egg plus the egg white from the other egg and cook as desired. Season with salt and pepper. Melt butter in microwave for 30 seconds. Stir in lemon juice. Let butter cool down slightly. Add remaining egg yolk, then microwave 15 seconds and whisk together.

Assemble. Add sliced or mashed avocado seasoned with salt and pepper to one half of the English muffin. Add ham, cooked egg, then Hollandaise sauce to the top. Don’t worry if you accidentally overlook the sauce. It still tastes good! (I’ve done that a few times!) Just cook it a little less the next time.

I served mine with a combination of diced grape tomatoes, cucumbers and jalapeños, seasoned with salt and pepper.