Ham & Eggs Hollandaise 8/99

Categories:
ham

12 buckwheat crepes
6 slices ham, circles
3 hard cooked eggs; chopped
24 asparagus spears; cooked
1 melted butter
2 cup hollandaise sauce or
1 cheese sauce

Preheat oven to 350. Assemble crepes by placing a slice of ham on 2 crepes, brown side out. Trim ham to fit if necessary. Arrange eggs and asparagus across center. Spoon on a coating of hollandaise or cheese sauce. Roll crepes and place seam side down in a buttered baking dish. Brush or drizzle with melted butter. Bake 10-15 minutes until hot. Serve with additional sauce. This is best served two up in individual ramekins.

Yield: 3 servings