Prepare Hollandaise Sauce, add 1-2 tsp. chopped basil or snipped dill per pint of sauce.

Poach eggs in simmering salted water with 1 oz. of white vinegar per quart of water.

Toast muffin halves while poaching eggs and warming 2 slices of either the ham or bacon and 2 slices turkey.

Place either the ham or bacon and turkey on muffin halves, top with poached eggs, then hollandaise sauce. Garnish with dill or basil sprig and black olive slices.