Cheesy Eggs Benedict

• 1 (.9-ounce) package hollandaise sauce mix
• 1 cup milk
• 1/4 cup Land O Lakes Butter
• 6 Land O Lakes Eggs
• 6 (1-ounce) slices deli ham or Canadian bacon
• 3 tablespoons Land O Lakes Butter, softened
• 3 English muffins, split, toasted
• 6 (3/4-ounce) slices Land O Lakes Deli American
• Chopped fresh chives, if desired
• Pepper, if desired

1. Prepare hollandaise sauce according to package directions, using milk and butter.
2. Cover; keep warm.
3. Set aside.
4. Pour water into deep 12-inch skillet to 3 inches in depth.
5. Bring water to a gentle boil over medium heat.
6. Break 1 egg at a time into custard cup or small shallow bowl.
7. Hold bowl close to water; slip egg into water.
8. Repeat with remaining eggs.
9. Cook 4-5 minutes or until whites are completely set and yolks begin to thicken but are not hard.
10. Carefully remove eggs from water with slotted spoon.
11. Place ham into 10-inch skillet; cook over medium heat, turning occasionally, 2-3 minutes or until heated through.
12. Spread 1 teaspoon butter onto cut-sides of each muffin.
13. Place bottom half of muffins onto serving plates; top each with 1 slice cheese, 1 slice ham and 1 cooked egg.
14. Spoon 2 tablespoons hollandaise sauce over egg.
15. Garnish with chopped chives and pepper, if desired.
16. Serve immediately.

hollandaise sauce mix, milk, butter, o lakes eggs, deli ham, butter, muffins, fresh chives, pepper

Taken from www.landolakes.com/recipe/3521/cheesy-eggs-benedict (may not work)