Ingredients:
  • 2 tablespoons butter
  •  4 eggs
  •  4 Village Hearth Plain English Muffins, split and toasted
  •  Baby arugula
  •  8 slices of prosciutto
  •  1 large, ripe tomato thinly sliced
  •  Easy Hollandaise Sauce, recipe follows
Directions: Heat butter in a nonstick skillet over medium-high heat until it’s hot and foamy. Break eggs and gently slide into pan, one at a time. Reduce heat to low immediately. Cook slowly until whites are completely firm and yolks begin to thicken but are not hard. Carefully slide a spatula under each egg and flip. Cook until desired doneness. Layer bottom halves of muffins with arugula leaves, a tomato slice and a few slices of Sprinkle cayenne pepper and place remaining muffin halves on top. Easy Hollandaise Sauce
  • 1 stick butter
  • 4 egg yolks
  • 1/2 teaspoon dry mustard
  • 1 tablespoon lemon juice
  • Dash cayenne pepper
Directions: Melt the butter on low in small saucepan. Meanwhile, place remaining ingredients in a blender and blend for 30 seconds. Add the hot butter in a small, steady stream and blend 30 more seconds. Return to saucepan and keep warm on low heat.