Country Ham and Eggs Benedict

A breakfast staple, featuring our favorite country ham, to enjoy for breakfast, lunch, or dinner.

Country Ham and Eggs Benedict
Prep Time 5 min. | Cook Time 15 min. | Total Time 20 min.


  • 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



  • 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 a paper towel to drain.


  • Add 3 large egg yolks to a 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 the sauce is slightly thickened.
Remove from blender and season to taste. First lemon juice, followed by cayenne, and last add salt and pepper.


  • In a medium saucepan, 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 a runny yolk,  Do not stir.
  • With a slotted spoon remove the eggs one at a time and drain on a paper towel.


  • 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.
  • Serves 4.

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