From, "Atlanta Cooknotes," published in cooperation with your Daily InBox Newsletter.
INGREDIENTS:
TO PREPARE:
Saute green onions in four Tablespoons butter for ten minutes. Add canned tomatoes and pepper sauce; cook two to three minutes. While sauce is hot, mix in an electric blender at high speed. Add cheese, blend sauce until smooth, and keep warm. Cut ham slices in half to fit each muffin. Saute ham and tomato slices in four Tablespoons butter. When cooked, place tomatoes on top of ham slices and keep warm. Toast muffins, spread remaining two Tablespoons butter, and keep warm. Poach eggs (see below). When ready to serve, layer ham, tomato slice, and poached egg on each muffin half. Top with warm sauce and garnish with parsley.
Poach Eggs: To poach eggs, gently slide each egg into simmering water to which approximately one teaspoon vinegar has been added. Poach four to six minutes or until cooked to desired firmness. Remove from water with a slotted spoon, drain, and serve. Eggs can also be poached ahead of time, placed in cold water, and refrigerated. Reheat in simmering water immediately before serving.
SERVINGS: 4
- 10 Tablespoons butter, divided
- 4 green onions and tops, minced
- 3 canned tomatoes, seeded and chopped
- 2 to 3 drops hot pepper sauce
- 1 cup grated sharp cheddar cheese
- 8 1/4-inch-thick slices cooked ham
- 2 fresh tomatoes sliced
- 4 English muffins, split
- 8 eggs
- Chopped parsley
TO PREPARE:
Saute green onions in four Tablespoons butter for ten minutes. Add canned tomatoes and pepper sauce; cook two to three minutes. While sauce is hot, mix in an electric blender at high speed. Add cheese, blend sauce until smooth, and keep warm. Cut ham slices in half to fit each muffin. Saute ham and tomato slices in four Tablespoons butter. When cooked, place tomatoes on top of ham slices and keep warm. Toast muffins, spread remaining two Tablespoons butter, and keep warm. Poach eggs (see below). When ready to serve, layer ham, tomato slice, and poached egg on each muffin half. Top with warm sauce and garnish with parsley.
Poach Eggs: To poach eggs, gently slide each egg into simmering water to which approximately one teaspoon vinegar has been added. Poach four to six minutes or until cooked to desired firmness. Remove from water with a slotted spoon, drain, and serve. Eggs can also be poached ahead of time, placed in cold water, and refrigerated. Reheat in simmering water immediately before serving.
SERVINGS: 4
