Emeril's Egg Benedict with Country Ham, Poached Eggs and Fresh Herb Hollandaise
- 4 English muffins, split in half
- 4 tablespoons butter, at room temperature
- 2 fresh ham steaks, about 6 ounces each
- 3 cups water
- 1/2 teaspoon white vinegar
- 8 eggs, individually cracked into 8 cups
- 4 egg yolks
- 2 teaspoons fresh lemon juice
- 1 tablespoon water
- 1 tablespoon Creole Mustard
- 1/2 pound butter, melted and warm
- 1/4 cup finely chopped fresh mild herbs, such as tarragon, chervil, parsley, basil, etc.
- 1 tablespoon finely chopped fresh parsley leaves
Preheat a griddle.
Brush the muffins with the butter. Place the muffins on the hot griddle and pan-fry for 2 minutes on each side. Remove the muffins from the griddle and set aside. Heat a skillet over medium heat. Add the ham steak and sear for a couple of minutes on each side. Remove the ham steaks and cut each into 8 portions.
Bring a pot of salted water and vinegar to a boil. Slide the whole eggs into the water 1 at a time. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, watch carefully and remove the eggs when the yolks are still soft, about 2 to 2 1/2 minutes. Remove the eggs from the water and drain on a paper-lined plate. Season the eggs with salt and pepper.
In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, and mustard, together. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Fold in the fresh herbs.
To serve: Place a piece of the ham on each English muffin. Lay the poached eggs on top of the ham. Spoon the Hollandaise sauce over the eggs. Garnish the eggs with parsley.
Yield: 4 servings
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