Eggs Benedict Breakfast Kit

Cook the Eggs: 2 servings (4 eggs) - Place a Suvie Egg Tray (glass, ceramic, or silicone ramekins will also work) in a Suvie pan and lightly grease each cup with oil. Crack 1 egg into each cup. Add 2 cups of water to the pan, place pan in the Bottom Zone of Suvie. Place the hollandaise sauce in an empty Suvie pan (use 1 packet per 4 eggs) and place pan in the Top Zone of Suvie.

4 servings (8 eggs) - Place Suvie Egg Trays (glass, ceramic, or silicone ramekins will also work) in two Suvie pans and lightly grease each cup with oil. Crack 1 egg into each cup. Add 2 cups of water to each pan and place a hollandaise sauce packet into each pan. Place pans in the Top and Bottom Zones of Suvie. Be sure to select '3-4 servings' on the Cook Confirmation Screen. Input settings and cook now or schedule.

Set Suvie Cook Settings - Bottom Zone: Bake at 250°F for 27 minutes (for Suvie 2.0, Bake at 300°F for 27 mins). Top Zone: Bake at 250°F for 27 minutes (for Suvie 2.0, Bake at 300°F for 27 mins).

Meanwhile, defrost the sliced ham by placing it in a shallow bowl with warm water. It should defrost in 5-10 minutes. Defrost English muffins in a microwave using 30 second increments. Slice and toast the muffins until lightly brown using a toaster or dry skillet over medium-high heat. Butter the English muffins if you like, divide between plates, and top each half with ¾ of a slice of ham.

When the eggs finish cooking immediately remove from Suvie (if eggs look underdone, continue to cook for an additional 3-6 minutes or until whites are set). Use a large spoon to carefully remove each egg and place on top of a muffin. Remove the hollandaise sauce packet and cut one corner to open. Pour hollandaise evenly over each egg. Each packet is enough for 4 eggs. Season with salt and pepper to taste.

Optional garnishes: thinly sliced chives or scallions are a classic Eggs Benedict garnish. You can also season with smoked paprika, a dash of your favorite hot sauce, or a sprinkle of crunchy sea salt.