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Eggs Benedict

2 tablespoons hot water
1/2 cup light mayonnaise
1 tablespoon fresh lemon juice
4 slices (2 ounces) baking ham or Canadian-style bacon
2 English muffins, split and toasted
4 whole eggs
Parsley, for garnish

In the top of a double boiler, blend hot water with mayonnaise, stirring frequently, about 7 minutes or until heated through. Stir in lemon juice. Remove from heat and set aside.

Pour 1 1/2 to 2 inches of water into a large frying pan and bring to a simmer while you prepare the muffins and bacon.

In a large non-stick frying pan, cook bacon approximately 3 minutes or until heated through (may also be heated in the microwave). Remove from heat and place one slice of bacon on each English muffin half.

One at a time, break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired.

Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Place one egg on each muffin half. Top each egg with 2 tablespoons of lemon/mayonnaise sauce. Garnish with parsley and serve immediately.

Makes 4 servings (1/2 muffin per serving).