Country Eggs Benedict

2 Servings
10 Prep Time
10 Cook Time

This recipe’s thick-cut ham and toasted Thomas’® English Muffins make for a heartier brunch fare.

Eggs

Ingredients

Ingredients:
4 farm fresh eggs
4 slices country ham, cut thick
1 tbsp. of vinegar
2 Thomas’® Original English Muffins, split

Hollandaise:
4 egg yolks
3½ tbsp. lemon juice
1 pinch ground white pepper
⅛ tsp. Worcestershire sauce
2 tbsp. fresh dill, chopped
1 tbsp. water
1 pinch of salt
1 cup unsalted butter, melted

Directions

Hollandaise:
Simmer water in a double boiler. Place the egg yolks, lemon juice, white pepper, Worcestershire sauce and a little water in the top of the double boiler. Whisk the mixture as it heats. Once the egg mixture is thickened and heated, add the butter to the egg mixture slowly while whisking. Add dill and pinch of salt to taste. If the hollandaise gets too thick, whisk in a little warm water to thin the mixture. Remove from the heat.

Eggs, Ham & Muffins:
Over medium heat, cook the ham in a skillet and let rest on paper towel until assembling. Place about four inches of water in a pan and bring to gentle simmer. Add the vinegar. Carefully break eggs into the simmering water and cook for 2½ to 3 minutes. Remove eggs with a slotted spoon and rest on a warm plate. Split and toast Thomas’® Original English Muffins until golden. Lightly spread split side with butter and place on plate. Layer a slice of ham and then place the warm, poached egg on the top of the stack. Finish with a generous drizzle of hollandaise just before serving.
Country Eggs Benedict This recipe’s thick-cut ham and toasted Thomas’® English Muffins make for a heartier brunch fare. 2 servings Ingredients:
4 farm fresh eggs
4 slices country ham, cut thick
1 tbsp. of vinegar
2 Thomas’® Original English Muffins, split

Hollandaise:
4 egg yolks
3½ tbsp. lemon juice
1 pinch ground white pepper
⅛ tsp. Worcestershire sauce
2 tbsp. fresh dill, chopped
1 tbsp. water
1 pinch of salt
1 cup unsalted butter, melted
Hollandaise: Simmer water in a double boiler. Place the egg yolks, lemon juice, white pepper, Worcestershire sauce and a little water in the top of the double boiler. Whisk the mixture as it heats. Once the egg mixture is thickened and heated, add the butter to the egg mixture slowly while whisking. Add dill and pinch of salt to taste. If the hollandaise gets too thick, whisk in a little warm water to thin the mixture. Remove from the heat. Eggs, Ham & Muffins: Over medium heat, cook the ham in a skillet and let rest on paper towel until assembling. Place about four inches of water in a pan and bring to gentle simmer. Add the vinegar. Carefully break eggs into the simmering water and cook for 2½ to 3 minutes. Remove eggs with a slotted spoon and rest on a warm plate. Split and toast Thomas’® Original English Muffins until golden. Lightly spread split side with butter and place on plate. Layer a slice of ham and then place the warm, poached egg on the top of the stack. Finish with a generous drizzle of hollandaise just before serving. Country Eggs Benedict
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