The Classics Never Get Old

Don’t you just love it when things come together so perfectly? Right on the heels of Easter, with that delicious ham and all those left-overs is National Eggs Benedict Day. What a great way to utilize at lease some of that ham!

And here’s another plus for this Stay-Home Mandate for those stick at home – breakfast! No need to rush out the door in the middle of the week. At least that’s the case for most of us. Hubby is working both from home and the office; splitting his time between the two. Wish I could say the same for Kiddo, who is still waiting for that unemployment to kick in. Like so many, Kiddo could not wait for a day off to veg or do whatever. Now he can’t wait to get back to work.

Now here’s the real irony of today. Not only is it National Eggs Benedict Day, it’s also Wear Your Pajamas to Work Day. For those of you stuck working from home, make today and every day count. There is light at the end of the tunnel. Keep the faith.

For those on the front lines, we are forever thankful. You are the ones making sure the shelves are stocked, making long hauls across the country to keep the supply chain open. You are the ones risking all in the health industry. God Bless you and keep you safe.

Ham and Eggs Benedict
Hollandaise Sauce
10 tablespoons Butter, melted
3 Egg Yolks
1/2 tablespoon Lemon Juice
Pinch or 2 Cayenne Pepper
1/4 teaspoon Dijon Mustard

Ham and Eggs 
3 tablespoons Butter
2 English Muffins, split
4 slices Baked Ham, trimmed
4 large Eggs
Green Onion, sliced for garnish

Melt the butter in a small pot. Separate eggs, place the yolks in a blender. Add lemon juice, cayenne pepper and mustard into a blender. Blend the yolks for 20-30 seconds at medium to medium high-speed until lighter in color. Turn blender down to lowest setting and slowly drizzle in the hot melted butter while the blender is running. Continue to blend for a few seconds after all of the butter is incorporated. Sauce with thicken and become silky. Taste the sauce and adjust flavors if needed.

Split English Muffins. Use half of one muffin to make sure the ham slices are just a little larger than the muffin itself.

Lightly toast the muffins. Once toasted, spread a little butter on the split side of each muffin. Place muffins together, cut side touching. Wrap the muffins in foil and hold in a warm oven.

Meanwhile, in a small sauté pan over medium-high heat, melt the remaining butter. Add the ham and cook until golden, about 2 minutes per side. Keep warm.

Fill an egg-poaching pan with 1/2 inch water, set the pan over medium heat and bring to a simmer. Lightly brush the poaching cups with a little butter and crack an egg into each cup. Cover and cook until the whites are firm and the yolks are glazed over but still soft, about 3-4 minutes, or until done to your liking.

While the eggs poach, slice green onion for garnish and set aside.

To serve, split muffins in half, cut side up on individual plates. Top muffins with a slice of ham, a poached egg and some of the Hollandaise Sauce. Garnish with green onion, serve immediately.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen