Crepes Benedict

16 crepes, your favorite recipe or store bought, 8-9" diameter
16 eggs
2 Tbsps butter
Few drops Tabasco (optional)
16 slices ham, very thin
2 cups Hollandaise sauce (for a quick and tasty sauce, follow directions on Knorr brand packaged Hollandaise sauce, adding a little Tarragon herb to sauce)

Preheat oven to 350°

Scramble 16 eggs with 1 Tbsp butter. To five a little zip to the flavor, add a few drops of Tabasco sauce to egg mixture before cooking.

Lay out crepes and top each with a slice of ham. Divide scrambled eggs evenly among the crepes. Roll up the crepes and place on a cookie sheet.

Brush the rolled crepes with the other Tbsp butter, softened and place in the oven until lightly browned, approximately 10-15 minutes.

Remove from the oven and place 2 crepes on each of 8 serving plates.

Top each serving with 1/4 cup Hollandaise sauce, and adorn with the garnish of your choice. Serve immediately.

8 servings (2 crepes each)