Hy-Vee Recipes and Ideas

Directions

1. Step1
   Preheat oven to 350 degrees. Place muffin halves and ham slices in a single layer on a baking sheet. Bake for 10 to 15 minutes or until muffins are toasted and ham is hot. Keep warm.
2. Step2
   To poach eggs, lightly grease a large saucepan. Fill halfway with water. Bring to a boil; reduce heat to maintain a simmer. Break one egg into a custard cup. Carefully slide into simmering water. Repeat with remaining eggs. Simmer, uncovered, for 3 to 5 minutes or until desired doneness. Using a slotted spoon, carefully remove eggs.
3. Step3
   Meanwhile, for sauce, in a small bowl combine yogurt, mayonnaise, lemon juice and mustard. Transfer to a small saucepan. Cook and stir over low heat just until warm; do not boil.
4. Step4
   To serve, top each muffin half with a ham slice and poached egg. Spoon sauce over eggs. If desired, garnish with chives.
5. Step5

   Make-ahead directions: Poach eggs as directed and place in bowl of ice water. Refrigerate for up to 1 day. Dip eggs, four at a time, in simmering water for about 2 minutes before serving. Combine sauce ingredients and refrigerate for up to 1 day. Heat as directed before serving.