4 medium/large ripe tomatoes
1 tablespoon extra-virgin olive oil
4 eggs
2 tablespoons fresh basil leaves, snipped
grated Parmesan cheese
salt, freshly ground pepper
4 toasted English muffins

Preheat oven to 400 degrees. Slice top third off each tomato. Scoop out seeds with small melon baller, leaving a thick wall. Rub tomatoes inside and out with olive oil and sprinkle insides with salt. Set tomatoes in baking pan and bake for 5-7 minutes until heated. Carefully break an egg into each tomato. Sprinkle with basil leaves, pepper and Parmesan cheese. Return to oven and bake 8-10 minutes until set but not firm. With a spatula transfer each tomato onto a well-toasted English muffin half. Serves 4

1/2 cup unsalted butter
1 tablespoon butter or margarine
1 medium red or green sweet pepper, cut into thin bite-size strips
1 small onion, cut into thin bite-size strips
4 eggs
3 egg yolks
1 tablespoon lemon juice
1 tablespoon water
Salt
Ground white pepper
2 English muffins, split
4 slices Canadian-style bacon

Recipe Directions
1. Cut the 1/2 cup unsalted butter into thirds; let stand about 45 minutes or until butter is room temperature.
2. In a large skillet, heat the 1 tablespoon butter over medium heat. Add sweet pepper and onion; cook and stir until crisp-tender. Set aside.
3. To poach eggs, lightly grease a medium skillet. Add water to half-fill the skillet. Bring water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break 1 of the whole eggs into a measuring cup. Carefully slide egg into simmering water, holding the lip of the cup as close to the water as possible. Repeat with remaining whole eggs, allowing each egg an equal amount of space.
4. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove poached eggs with a slotted spoon and place them in a large pan of warm water to keep them warm.
5. For hollandaise sauce, in the top of a double boiler, beat egg yolks with a wire whisk; whisk in lemon juice and the 1 tablespoon water. Add 1 piece of the unsalted butter. Place over gently boiling water (upper pan should not touch water). Cook, stirring rapidly with a wire whisk, until butter melts and sauce begins to thicken. (Sauce may appear to curdle at this point, but will smooth out when remaining butter is added.) Add the remaining unsalted butter, 1 piece at a time, stirring constantly until melted. Continue to cook and stir for 2 to 2-1/2 minutes more or until sauce thickens. Immediately remove from heat. If sauce is too thick or curdles, immediately whisk in an additional 1 to 2 tablespoons hot water. Season to taste with salt and ground white pepper.
6. Meanwhile, preheat broiler. Place English muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted. Top each muffin half with a slice of Canadian-style bacon; broil about 1 minute more or until meat is heated.
7. To serve, top each bacon-topped muffin half with a poached egg and some of the sweet pepper mixture; spoon hollandaise sauce over. If desired, sprinkle with paprika. Makes 4 servings.

1 teaspoon vinegar
4 eggs
4 thin slices Canadian bacon
2 English muffins
Hollandaise sauce:
3 egg yolks
1 tablespoon hot water
1 tablespoon lemon juice
1 stick unsalted butter, melted and hot
Salt and pepper
Paprika
Chopped parsley

Recipe Directions
In a large skillet, bring 2 inches of water and the vinegar to a boil. Crack one egg into a glass. Reduce water to a simmer and pour egg into water in one quick motion. Quickly add remaining eggs. Let eggs cook for 4-5 minutes. The white should be firm but the yellow should be runny. Remove eggs with a slotted spoon and drain on a paper towel.

In a non-stick skillet heat the bacon until warm. Toast the English muffins until golden.

For the sauce: Place yolks, water and lemon juice into blender. Blend for 1 minute. With blender running, pour butter through open hole of blender lid. Season with salt and pepper and keep warm.

To assemble eggs benedict: Top each muffin with bacon and a poached egg. Pour warm sauce over and garnish with paprika and chopped parsley.

Alternatives: Vegetarian: Substitute wilted spinach and a grilled tomato for the ham

4 English muffins, split and toasted
16 thin slices Canadian-style bacon
1/4 cup margarine or butter
1/4 cup all-purpose flour
1 teaspoon paprika
1/8 teaspoon ground nutmeg
2 cups milk
2 cups shredded Swiss cheese
1/2 cup dry white wine
1/2 cup crushed cornflakes, about 1 cup before crushing
1 tablespoon margarine or butter, melted
8 ounces of lump crab meat

Recipe Directions
In 13-by-9-by-2-inch baking dish, arrange muffins, cut side up. Place 2 bacon slices on each muffin half. Half fill 10-inch skillet with water; bring just to boiling. Break one egg into a dish. Carefully slide egg into water. Repeat with three more eggs. Simmer, uncovered, 3 minutes or until just set. Remove eggs with slotted spoon. Repeat with remaining eggs. Place one egg on top of each muffin and set aside.

For sauce, in a medium saucepan melt ¼ cup margarine or butter. Stir in flour, paprika nutmeg and 1/8 teaspoon pepper. Add milk all at once. Cook and stir until thickened and bubbly. Stir in cheese till melted. Stir in wine. Carefully spoon sauce over muffin stacks. Top with crabmeat. Combine cornflakes and 1 tablespoon margarine or butter; sprinkle over muffin stacks. Cover; chill overnight. To serve, bake, uncovered, in a 375-degree oven 20-25 minutes or until heated through. Makes eight servings. Serve with baked tomatoes.

1 med Banana
1 raisin English muffin, split and toasted
2 tsp Margarine, melted
2 tsp Apricot spread, heated
Cinnamon, ground

Recipe Directions
Peel banana and cut in half crosswise , cut each half in half lengthwise. Place muffins halves on broiling pan, top with 2 banana quarters, drizzle with half the margarine. Brush banana with 1/2 teaspoon apricot spread, sprinkle with cinnamon. Broil until well heated.

3 fresh mushrooms, sliced
1 tablespoon margarine or butter
1 tablespoon all-purpose flour
Dash Worcestershire sauce
Dash salt
Dash pepper
3/4 cup milk
2 tablespoons shredded Swiss cheese
1 hard-cooked egg, sliced
1 English muffin, split and toasted
2 tablespoons cooked bacon pieces
1 teaspoon diced pimiento (optional)
Fresh fruit (optional)

Recipe Directions
1. In a small saucepan cook mushrooms in margarine or butter until tender. Stir in flour, Worcestershire sauce, salt, and pepper until blended. Add milk all at once. Cook and stir until thickened and bubbly, then cook and stir for 1 minute more.
2. Add cheese and stir until melted. Gently stir in egg slices. Cover and cook 1 to 2 minutes longer or until egg is heated through.
3. Spoon over toasted English muffin. Top with bacon pieces. If desired, garnish with pimiento and serve with fresh fruit. Makes 1 serving.