Eggs Benedict with Smoked Ham & Hollandaise Sauce
The Brunch Classic, Built to Scale
Jones Breakfast Ham Slices (or Canadian bacon) pan-fried until golden and layered on toasted English muffins with poached eggs and a rich, lemony hollandaise made fast in a blender. Scales to 12 servings and built for the kind of brunch service where consistency matters as much as flavor.
Ingredients
- 15 large egg yolks
- 6 tablespoons fresh lemon juice
- 1 1/2 teaspoons salt
- 24 slices Jones Dairy Farm Breakfast Ham Slices
- 3 tablespoons white wine vinegar
- 24 eggs
- 12 English muffins, split, toasted
- lemon zest (optional)
Directions
For the hollandaise sauce, place egg yolks, lemon juice and salt in blender; cover. With motor of blender running, gradually pour melted butter through top opening.
Blend for an additional 30 seconds or until sauce has thickened.
Remove sauce from blender container. Keep warm in saucepan over hot NOT boiling water until ready to use.
Pan fry ham slices on pre-heated 325°F flat top grill approximately 1 minute per side or until golden. Remove and keep warm.
Add vinegar to deep skillet filled with simmering water at least 3-inches deep. Slip eggs, one at a time into water. Simmer gently until desired degree of doneness is reached.
For each serving, place 2 English muffin halves on serving plate. Top each with 2 slices ham and one poached egg. Spoon hollandaise sauce over each half. Garnish with lemon zest.
This recipe features
Breakfast Ham Slices
This recipe features
Sliced Canadian Bacon
This recipe features
Breakfast Ham Slices
This recipe features
Sliced Canadian Bacon
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