Poached eggs over healthy ham slices on buttered, toasted English muffins, topped with Dat’s Nice spiced Hollandaise sauce… YUM!
Dat's Nice Eggs Benedict
Our Hotter-n-Hell Datil Pepper sauce gives this old classic a new zip on flavor. Try this recipe for your next weekend breakfast and you'll love it!
Ingredients
- -- For the sauce:
- 12 tbls unsalted butter, room temperature
- 6 egg yolks
- ½ cup boiling water
- 2 teaspoons lemon juice
- Pinch black pepper
- ¼ teaspoon garlic salt
- ¼ teaspoon sea salt
- 1 teaspoon Hotter-n-Hell Datil Pepper Sauce
- -- For the Eggs Benedict:
- 4 eggs, poached
- 2 English muffins, split
- 1 large tomato, 4 thin slices
- 4 slices Applegate Black Forest Ham, cut in half
- ½ cup Colby cheese, shredded
- Salt, pepper, chives (optional)
Instructions
- -- MAKE SAUCE:
- Fill the bottom of a double boiler half way with water.
- Be sure the water does not touch the top pan.
- Bring water to a easy simmer.
- In the top of the double boiler whisk the butter and egg yolks together until smooth.
- Slowly, add ½ cup boiling water to the mixture, whisking continuously but make sure the egg yolks do not cook.
- Whisking constantly, heat the mixture until it is thickened.
- Remove the pan from the heat.
- Whisk in the lemon juice, black pepper, garlic salt, sea salt, and datil
- pepper sauce.
- Once blended, place a lid on pan to keep sauce warm.
- -- FINISHING:
- Turn on broiler.
- Arrange English muffin halves in single on broiler pan, place in broiler on top rack and toast to golden.
- Remove from broiler, butter each half, then place two halves of ham slice on top of each muffin.
- Return pan to broiler until ham is heated through.
- Place the cheese on top of each piece of toasted English muffin, returning to broiler once more until cheese melts.
- Remove and place one slice of tomato and a poached egg.
- Lightly drizzle the sauce over top.
- Garnish with chives, salt and pepper, if using.
