Ham and Egg Muffins

Ham and Egg Muffins


8  large eggs 
1  package (0.9-oz) hollandaise sauce mix 
1  cup milk 
1/4  cup butter 
1  teaspoon lemon juice 
1/4  teaspoon dried dill weed 
 Dash pepper 
8  oz sliced cooked ham 
4  English muffins, split, toasted


1.Place eggs in single layer in large saucepan or Dutch oven; add enough cold water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Peel eggs; cut eggs into quarters. Set aside.

2.In medium saucepan, prepare sauce mix with milk and butter as directed on package. Stir in quartered hard-cooked eggs, lemon juice, dill and pepper. Cook and stir 2 to 3 minutes or until thoroughly heated.

3.Place ham on microwave-safe plate; cover loosely with microwave-safe plastic wrap. Microwave on Medium for 2 to 3 minutes or until thoroughly heated.

4.Place 2 muffin halves on each serving plate. Arrange ham slices on muffins. Spoon egg mixture over ham.