Ingredients

• Water
• Vinegar
• 8 eggs
• 4 whole wheat English muffins, split and toasted
• 8 slices lean back bacon

Ingredients (Hollandaise Sauce)

• 1/2 cup )butter, melted
• 3 egg yolks
• 1 tbsp lemon juice
• Pinch cayenne pepper or dry mustard

Instructions

1. Prepare Hollandaise sauce according to directions below. Set aside while poaching eggs.
2. Fill saucepan with about 3 inches (8 cm) of water. Add a splash of vinegar. Heat until water simmers gently. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove eggs with slotted spoon and drain well on paper towel.
3. Top each English muffin half with slice of back bacon, a poached egg and 2 tbsp (30 mL) Hollandaise sauce.

Instructions (Hollandaise Sauce)

1. In top of double boiler, whisk together butter, egg yolks, lemon juice and cayenne pepper. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.

Note:

• Instead of back bacon, use ham.
• Hollandaise sauce may be frozen. To use, thaw in refrigerator. Warm in double boiler over hot (not boiling) water, stirring constantly. If sauce should separate, use procedure described above.

Ingredients

• 1 1/2 pound loaf (1 pound)
• 2 ts Active dry yeast (1 1/2 ts)
• 3 1/2 ts Sugar (2 1/2 ts)
• 1/4 c Chopped ham pieces (3 tb)
• 1/2 c Grated Swiss cheese (1/4 c)
• 2 1/2 tb Dehydrated minced onion 5 ts
• 3/4 c Grated cheddar cheese (1/2 c
• 1 1/2 ts Paprika (1 ts)
• 2 1/2 tb Grated parmesan cheese 5 ts
• 1 t Dry mustard (1/2 ts)
• 1/2 ts Salt (1/4 ts)
• 2 1/2 c Bread flour (1 3/4 c)
• 2 1/2 tb Butter (5 ts)
• 7 oz Warm milk (4 1/2 oz)

1. Use 3 tsp yeast for the 1 1/2 pound loaf. This bread has a high liquid content, so the top may fall during baking. Use a light crust setting. The crust will be somewhat darker than usual, due to the fresh cheese in the recipe.

Source: Great Bread Machine Recipes by Norman A. Garrett, 

Ingredients

• 1 (10- to 12-pound) pre cooked bone-in smoked ham
• 1 1/2 tablespoon(s) whole cloves
• 1/2 cup(s) dark brown sugar
• 3 tablespoon(s) whole-grain mustard
• 1 teaspoon(s) finely chopped fresh thyme
• 1/2 teaspoon(s) finely chopped fresh rosemary
• 1/4 teaspoon(s) freshly ground pepper
• 1 cup(s) orange juice

Directions

1. Preheat oven to 350 degrees F. Trim all but 1/3 inch fat from ham. Score ham in a diamond pattern. Place in a medium roasting pan and stud with a clove at each scored intersection. Combine remaining ingredients, except orange juice, and pat seasoning over baked ham.
2. Pour orange juice in roasting pan, then place ham on low rack in oven. Bake until internal temperature reaches 140 degrees F (allow 10 to 12 minutes per pound), basting with pan liquid every 20 minutes. Tent with aluminum foil if glaze begins to burn. Remove ham and let rest for 15 minutes. Transfer to large cutting board to slice.