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Poached Egg Muffin Sandwich

sandwiches, eggs

4 eggs
4 English muffins; split
2 tablespoon butter; softened
pinch (each) salt and pepper
4 slices cheese
4 slices Black Forest ham

Pour enough water into large shallow saucepan to come 2 inches up side; bring to boil. Reduce heat to simmer. Break eggs, 1 at a time, into small dish; gently slip eggs into water. Cook for 3 to 5 minutes or until firm. Remove with slotted spoon and drain well. Meanwhile, under broiler or in toaster oven, toast English muffins for 1 minute or until golden. Spread with butter. Place 1 egg on each of 4 muffin halves. Sprinkle with salt and pepper. Add cheese and ham. Top with remaining halves. SUBSTITUTION: Use 4 cooked sausage patties or 4 slices smoked chicken or turkey instead of ham. Or for a vegetarian version, omit ham.

Contributor: Canadian Living - January, 1999

Yield: 4 servings

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