5 After The Boiled Egg Hunt Recipes

Breakfast Ham and Egg Muffins from: Betty Crocker
INGREDIENTS

LAYER lettuce, 1 cup cheese, mushrooms, onions, tomatoes and peas in 3-qt. MIX mayo, sour cream and basil; spread over salad, completely covering top of salad.

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.

Instructions:.

1 Place eggs in single layer in large pan or Dutch oven; include sufficient cold water to cover eggs by 1 inch. Give a boil. Right away remove from heat; cover and let stand 15 minutes. Drain; wash 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 plan. Stir in quartered hard-cooked eggs, lemon juice, dill and pepper. Cook and stir 2 to 3 minutes or until completely heated up.

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

4 Place 2 muffin halves on each serving plate. Organize ham pieces on muffins. Spoon egg mix over ham.

1 Place eggs in single layer in large pan or Dutch oven; add sufficient cold water to cover eggs by 1 inch. Location eggs in bowl of ice water; let stand 10 minutes. Peel eggs; cut eggs into quarters. Stir in quartered hard-cooked eggs, lemon juice, dill and pepper. Spoon egg mixture over ham.