Breakfast

Honey Baked “Eggs Benedict”

December 16, 2016

This is 110% the best time of year to make eggs benedict! The supply of honey glazed ham is at it’s THE BEST! I go all year whining about the fact that I need an excuse to get a giant ham for things like this, but now it’s my time!! And it’s time to go big. Hopefully you guys enjoy my take on a holiday breakfast with all your leftover goodies. Big shout out to Walmart for supporting and collaborating with me on this delicious holiday idea and a big happy holidays from the Talbotts!! Enjoy your leftovers!!!

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Crack open 2 eggs and separate the yolks from the whites. We only need the yolks for this recipe.

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Bring 1/2 cup of melted butter to a simmer and slowly incorporate the butter into the yolks while you whisk.

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Continue to vigorously whisk until the mixture is thick enough to coat the back of a spoon.

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Store in a warm place and set aside until needed.

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Peel and skin 1 sweet potato and 1 russet potato.

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I’m using a turning mandolin, but you can use a regular mandolin or simply julienne the potatoes into long thin strands.

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Fill a small pot 1/3 way up with canola oil and bring it to 350°F.

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Lay out a few paper towels and begin frying a handful of the potato strands mixed together.

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Fry for about 2 minutes on each side, or until they just begin to turn golden.

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Let them drain on the paper towels until needed.

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While those drain, trim the tops of 1 bunch of asparagus.

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Season with salt, pepper, and a drizzle of olive oil.

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Transfer to a grill on medium to high heat and grill until they are a vibrant green.

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Add a few pieces of the honey glazed ham, just to give them some nice grill marks.

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Remove from heat and set aside until needed.

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In a medium sauce pot filled three quarters up with water, bring the water to a rolling boil.

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Add a splash of white wine vinegar and give the water a few mixes.

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You want the water to be whirling when you lightly drop in 1-3 cracked eggs. Continue the whirling motion of the water for about 30 seconds after you drop in the eggs. Cook for 4-5 minutes for runny yolks, longer for more cooked eggs.

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Once the eggs are cooked re-heat the hollandaise and season with 2 tsp of lemon juice, 1 tsp of smoked paprika, 1 tsp of cayenne pepper, and salt to taste.

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Spoon a little bit of the hollandaise sauce onto the plate.

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Place a crispy potato cake on top of the sauce followed by…

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…a couple slices of honey glazed ham…

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…some grilled asparagus…

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…a couple poached eggs…

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…and a hearty drizzle of the hollandaise.

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Sprinkle with a little bit of cayenne and all that’s left to do is enjoy!

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Honey Baked “Eggs Benedict"

Honey Baked “Eggs Benedict

Ingredients

  • 2 whole eggs
  • Honey Glazed Ham
  • 1 Sweet potato
  • 1 Russet potato
  • 1 bunch of asparagus
  • Hollandaise:
  • 2 egg yolks
  • 1/2 cup melted butter
  • 2 tsp lemon juice
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • salt to taste

Instructions

  1. Crack open 2 eggs and separate the yolks from the whites. We only need the yolks for this recipe. Bring 1/2 cup of melted butter to a simmer and slowly incorporate the butter into the yolks while you whisk. Continue to vigorously whisk until the mixture is thick enough to coat the back of a spoon. Store in a warm place and set aside until needed..
  2. Peel and skin 1 sweet potato and 1 russet potato. I’m using a turning mandolin, but you can use a regular mandolin or simply julienne the potatoes into long thin strands. Fill a small pot 1/3 way up with canola oil and bring it to 350F. Lay out a few paper towels and begin frying a handful of the potato strands mixed together. Fry for about 2 minutes on each side, or until they just begin to turn golden. Let them drain on the paper towels until needed.
  3. While those drain, trim the tops of 1 bunch of asparagus. Season with salt, pepper, and a drizzle of olive oil. Transfer to a grill on medium to high heat and grill until they are a vibrant green. Add a few pieces of the honey glazed ham, just to give them some nice grill marks. Remove from heat and set aside until needed.
  4. In a medium sauce pot filled three quarters up with water, bring the water to a rolling boil. Add a splash of white wine vinegar and give the water a few mixes. You want the water to be whirling when you lightly drop in 1-3 cracked eggs. Continue the whirling motion of the water for about 30 seconds after you drop in the eggs. Cook for 4-5 minutes for runny yolks, longer for more cooked eggs.
  5. Once the eggs are cooked re-heat the hollandaise and season with 2 tsp of lemon juice, 1 tsp of smoked paprika, 1 tsp of cayenne pepper, and salt to taste. Spoon a little bit of the hollandaise
  6. sauce onto the plate. Place a crispy potato cake on top of the sauce followed by a couple slices of honey glazed ham, some grilled asparagus, a couple poached eggs, and a hearty drizzle of the hollandaise. Sprinkle with a little bit of cayenne and all that’t left to do is enjoy.
http://www.byrontalbott.com/honey-baked-eggs-benedict/

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| Top Left: Boos Cutting Board | Top Middle: All-Clad Sauce Pan | Top Right: All-Clad Mini Pan |

| Bottom Left: Metal Mixing Bowls | Bottom Middle: All-Clad Grill Pan | Bottom Right: Shun Kaji Knife Set |

 

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