Country Ham and Eggs Benedict, with spicy hollandaise sauce

Serves 4


  • 3 large egg yolks
  • ½ cup butter
  • Lemon juice, to taste
  • Salt & pepper, to taste
  • Cayenne pepper, to taste
  • 8 large eggs, poached
  • ¼ cup vinegar
  • 4 English Muffins, split , toasted & buttered
  • 8 pieces of Clifty Farm Country Ham biscuit slices
  • Chives or dill, chopped

1, Prepare ham .

Sear ham in a heavy skillet on medium heat with a couple of tablespoons of water or cola.  About a minute on each side until slightly crispy on edges.  Set aside on paper towel to drain.

2. Prepare Hollandaise Sauce
Add 3 large egg yolks to blender. Blend until smooth.
Melt butter until just barely melted.  Do not boil!

With blender running, slowly add melted butter. Blend for a few more seconds until sauce is slightly thickened.
Remove from blender and season to taste. First lemon juice, followed by cayenne and last add salt and pepper.

3. Poach Eggs

-in a medium sauce pan, bring water to a boil and add the vinegar.

-crack 1 egg at a time into a  small glass container or saucer

-lower the dish just to the surface of the water and slowly slide the egg into the water.

-poach the eggs in the water for 5-6 minutes for runny yolk,  Do not stir.

-with a slotted spoon remove the eggs one at a time and drain on paper towel.

4. Assembly

Place 2 toasted, buttered English muffin halves on each plate followed by ham  slices.  Top with poached egg and hollandaise sauce.  Garnish with chives or dill.  Serve immediately.

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