Holiday English Muffins

MUFFINS:
4 English muffins, split, toasted and buttered

1 pound deli smoked turkey (or) deli Parmesan pesto ham (sliced thin)

8 slices smoked Gruyere cheese

4 poached eggs

HOLIDAY BERRY SAUCE:
Butter

1/2 cup raspberry dressing

2 tablespoons red wine

1/8 cup sweet zesty mustard

3 tablespoons cranberry chutney

2 tablespoons sugar

3 egg yolks, beaten

MUFFINS:
• Arrange a hot toasted muffin half on each heated serving plate; top each muffin half with 4 ounces of turkey or ham, 2 slices of cheese over meat, and center a poached egg on top of cheese.

• Spoon Holiday Berry Sauce over egg. Serve at once.

HOLIDAY BERRY SAUCE:
• Butter the sides and bottom of saucepan. Combine first 5 ingredients in saucepan and whisk until smooth.

• Spoon 1/2 cup raspberry mixture into egg yolks and mix well until blended. Pour egg mixture back into raspberry mixture and mix well

• Place saucepan onto stove and cook over very low heat, stirring constantly until mixture thickens or starts to boil. Serve over Holiday English Muffins.

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