Country Eggs Benedict
Use your leftover Easter ham with asparagus, Hollandaise, and over-easy eggs to make Country Eggs Benedict for brunch, lunch, or dinner!
Servings 6 servings
Ingredients
For the asparagus:
- 1 bunch fresh asparagus
- 2 tablespoons olive oil
- Salt and pepper
For the eggs:
- 2 tablespoons butter
- 2 tablespoons canola oil
- 6 eggs
For the sauce:
- 3 egg yolks
- 1 tablespoon lemon juice
- ½ cup firm butter
- 1 teaspoon snipped chives
- 1 teaspoon finely chopped parsley
For Assembly:
- 6 slices whole grain or whole wheat bread toasted
- 6 slices cooked ham
- Additional chopped chives and/or parsley for serving.
Instructions
Roast the asparagus:
- Preheat the oven to 425 degrees.
- Trim any tough ends from the asparagus and place in a single layer on a baking sheet.1 bunch fresh asparagus
- Drizzle with olive oil and sprinkle with salt and pepper. Roll or toss the asparagus to evenly distribute the oil over all the spears.2 tablespoons olive oil, Salt and pepper
- Cook for approximately 20 minutes. Exact cooking time will depend on the thickness of the spears. Start checking after about 15 minutes and use your own judgment as to when the spears are done.
- Remove from the oven and set aside.
Prepare the eggs:
- In a medium non-stick skillet over medium heat, melt half the butter and half the canola oil. Add three of the eggs and cook until whites are cooked through but yolks are still runny.2 tablespoons butter, 2 tablespoons canola oil, 6 eggs
- Repeat with remaining butter, oil, and eggs.
Prepare the hollandaise sauce:
- Place the egg yolks and lemon juice in a medium saucepan and stir with a wire whisk.3 egg yolks, 1 tablespoon lemon juice
- Add half the butter. Heat over very low heat, whisking constantly until the butter has melted.½ cup firm butter
- Add the remaining butter and continue whisking until the butter is melted and the sauce thickens.
- When the sauce has thickened, stir in the chives and parsley. Keep over very low heat.1 teaspoon snipped chives, 1 teaspoon finely chopped parsley
- Toast the bread, remove the crusts and set aside.6 slices whole grain or whole wheat bread
Assembly:
- For each serving, place one slice of toast on the plate. Top with a slice of cooked ham, several asparagus spears and a fried egg. Drizzle with a generous amount of the herbed hollandaise sauce and sprinkle with additional chives or parsley.6 slices cooked ham, Additional chopped chives and/or parsley for serving.
Notes
- Cook the sauce gently over low heat and whisk constantly to prevent curdling. If the sauce becomes too thick, whisk in 1 to 2 teaspoons of warm water to loosen it. If it starts to separate, remove it from the heat immediately and whisk vigorously until it comes back together.
- Roast the asparagus until just tender with a slight bite. Overcooking will make it soft and stringy.
- Fry the eggs over medium to medium-low heat until the whites are fully set, and the yolks remain soft.
- Warm the ham gently in a skillet just until heated through. Avoid overcooking, which can make it dry and tough.
- Assemble just before serving to maintain the best texture. Start with toast, then ham, asparagus, egg, and finish with warm hollandaise.
- Serving immediately: This dish does not hold for very long once assembled. Serve right away for the best flavor and texture.
Nutrition
Serving: 1 | Calories: 470kcal | Carbohydrates: 15g | Protein: 18g | Fat: 38g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 332mg | Sodium: 672mg | Potassium: 379mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1533IU | Vitamin C: 12mg | Calcium: 92mg | Iron: 4mg
