This year we decided a ham would be a nice easy dinner for Christmas. Being in the apartment with a kitchen about one fifth of the size of my old one makes cooking a tad more challenging, and I just wasn’t up for the challenge. We barely touched the ham which leaves us with a massive amount of leftovers. The first meal to be made from the leftover ham was eggs benedict, and it was really delicious. I used leftover potato rolls that I cut into thirds and toasted in the oven in place of English muffins.
For the Recipe:
Heat the oven to 400 degrees. Slice the potato rolls into thirds and spray with olive oil (I use my Misto), but you could also just drizzle. Pop in the oven while you make the Hollandaise sauce, but don’t forget them in there, it’s so easy to burn them.
The Hollandaise Sauce
4 egg yolks
1/2 c. butter, melted
1/4 tsp. salt
1/4 tsp. cayenne pepper (more if you like it a little spicier)
1/4 tsp. black pepper
1 tbsp. lemon juice, fresh squeezed if possible
You can do this in a blender if you wish or you can do it on a double boiler (this is the double boiler version). Whisk the egg yolks until they turn a lovely pale yellow, add the butter and continue to whisk. Place on a double boiler, add the salt, cayenne and black pepper, whisk well. Finish off with the lemon juice, and whisk until sauce is heated and thickens a bit.
If you do it in a blender you will do the same thing, only in a blender and not use a double boiler. I’ve done it this way, and it does heat from the blender but I have not had much luck in it thickening to where I like. Maybe I’m just doing it wrong.
I did a basic poached egg. Simmered some water and a splash of white vinegar in a pan that comfortably fit four eggs. Carefully crack the eggs into the water so they stay together in a little ball. If you want, you can crack the egg into a little cup and carefully pour the egg into the water. Be sure to keep the water only at a simmer or you might as well use that water for egg drop soup! Let the egg cook for about 2 minutes, then careful roll it over in the water. I like to use a spatula for this part, it’s just easier for me. After the egg cooks on both sides, I like mine to still have a runny yolk, but cook yours longer if you do not, use a slotted spoon to carefully place the eggs on some paper towels to soak up the excess water.
I cut the ham to fit on the rolls, but you can cut it however you want. To heat, I simply popped it in the microwave for 45 seconds.
Now you are ready to plate. Place the toasted roll thirds on a plate, next the ham, then gently place an egg and lastly drizzle some of the Hollandaise sauce on top.