Ham Eggs Benedict with Chipotle Hollandaise
A classic brunch staple is reimagined with a kick by topping toasted English muffins and thick pork slices with perfectly poached eggs. A velvety, pepper-infused butter sauce blankets the dish, providing a smooth finish with a lingering heat that elevates the entire morning experience.
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Ingredients
Chipotle Hollandaise Sauce
Instructions
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Split the English muffins and lightly toast them. You can use a toaster, or toast them in a dry pan until lightly golden.
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Spread a thin layer of softened butter on the toasted muffin halves.
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Set the muffin halves on a serving plate or baking sheet to keep them warm.
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Fill a pot with water and bring it to a gentle simmer (just below boiling; avoid a rolling boil). Add a splash of vinegar or lemon juice to the water.
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Poach for 3-4 minutes until the whites are set and the yolks are perfectly runny.
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Remove the eggs with a slotted spoon, gently pat them on a paper towel to remove excess water, and set aside.
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Make the Chipotle Hollandaise
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Set up a double boiler: Place a heatproof bowl over a saucepan containing a couple of inches of simmering water (the water should not touch the bottom of the bowl). Alternatively, use a very low heat setting directly on the burner.
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Add the egg yolks and lemon juice to the bowl and whisk constantly until the mixture thickens slightly and turns a pale yellow color.
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Reduce the heat or remove the bowl from the heat temporarily. Slowly stream in the warm, melted butter while continuing to whisk vigorously. The sauce will emulsify and thicken to a glossy, ribbon-like consistency.
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Stir in the chipotle paste, salt, and white pepper. Taste and adjust the seasoning or chipotle paste as needed. Keep the sauce warm.
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Place 2 slices of the leftover ham on each English muffin half. If using thick carving slices, one is enough. If using thin slices, give it a quick sear in the pan first.
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Gently place one perfectly poached egg on top of the ham layer of each muffin.
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Spoon a generous amount of the warm Chipotle Hollandaise sauce over the egg, ensuring it blankets the egg and starts to drip down the sides.
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Finish by sprinkling the dish with finely chopped fresh chives or parsley.
Note
Pro Tip: Create a gentle swirl in the water with a spoon, then carefully crack an egg into the center of the swirl. Poach the eggs in batches of 2-3 to avoid overcrowding.
