Eggs Benedict Arnold - cooking recipe

Ingredients

2 poached eggs per serving
2 English muffins per serving, lightly toasted
1 piece thinly sliced ham per serving
4 stalks asparagus or 2 stalks broccoli per serving, steamed or boiled until tender and barely done

Preparation

To save final preparation time while entertaining hungry guests for brunch, the eggs can be poached ahead of time.
Poach slightly underdone.
Place in ice water until you begin making the sauce.
Replace ice water with warm water to bring the eggs up to room temperature.
As the sauce nears completion, replace the warm water with boiling water to heat the eggs prior to serving.