Make-Do Eggs Benedict

This is NOT Eggs Benedict - just fashioned after that. This is my quick and easy attempt at something different for breakfast.  It was good and under 300 calories so probably much healthier than Eggs Benedict too :-)  It could be fewer calories if I used the reduced fat hamburger bun and cheese but I used what I had.

Hamburger bun - 1/2 per serving
Honey Ham - 1 or 2 slices
Egg - 1 per serving
Provolone cheese - 1 slice per serving

Toast the hamburger buns under the broiler until golden brown.  I like to toast the outside of the bun, then turn it over and toast the cut side.  Love the crunch!
Poach egg by heating water to a slow boil - just litte bubbles, not a rolling boil.  Break egg into a small bowl and gently pour the egg into the water. Cook for 3 minutes. 
Meanwhile, place the ham slices on the toasted bun and place back under the broiler to warm the ham.
When egg is cooked, remove from water with a slotted spoon - be sure to drain well.  I tap the bottom of the spoon on a paper towel to absorb the water.  Place the egg on the ham slice and top with the slice of provolone.
Place under the broiler again until the cheese is bubbly and browned.