Eggs Benedict with Turkey Ham

In a non-stick skillet over medium heat, saute turkey ham slices for about a minute. Remove from pan.

In medium size saucepan over high heat, bring 3 to 4 inches of water to a boil. Reduce heat to low.

Crack open each egg into a custard cup. Stir water in pan to make a swirl. Slip egg from custard cup into middle of swirl. Cook each egg for 3 to 5 minutes. Remove poached egg from water with slotted spoon.

Cover each muffin half with a slice of turkey ham. Top with a poached egg and 2 tablespoons Hollandaise sauce. Garnish with tarragon leaves.

HOLLANDAISE SAUCE: In a small saucepan, combine 1/4 cup low-fat sour cream, 1/4 cup reduced calorie mayonnaise, 1/2 teaspoon Dijon mustard, and 1 teaspoon fresh lemon juice. Cook over low heat until warmed through; do not boil. ** Nutrient analysis includes recipe for Hollandaise sauce.