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Ham Eggs Benedict with Chipotle Hollandaise

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Difficulty: Intermediate
Servings: 4
Best Season: Suitable throughout the year
Description

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.

Ingredients
  • 4 English muffins, split
  • 1 Tbsp butter, softened (for toasting)
  • 8 leftover ham slices (use thick carving slices, or slightly sear deli ham)
  • 8 large eggs ((for poaching water))
  • Vinegar or lemon juice (for poaching water)
  • Fresh chives or parsley, finely chopped (for garnish)
    • Chipotle Hollandaise Sauce
  • 4 large egg yolks
  • 2 Tbsp fresh lemon juice
  • 1/2 tsp chipotle paste (or slightly less, adjust to desired heat/smoke level)
  • 1 cup unsalted butter, melted and kept warm (2 sticks)
  • Pinch of salt and white pepper
Instructions
  1. 1
    Split the English muffins and lightly toast them. You can use a toaster, or toast them in a dry pan until lightly golden.
  2. 2
    Spread a thin layer of softened butter on the toasted muffin halves.
  3. 3
    Set the muffin halves on a serving plate or baking sheet to keep them warm.
  4. 4
    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.
  5. 5
    Poach for 3-4 minutes until the whites are set and the yolks are perfectly runny.
  6. 6
    Remove the eggs with a slotted spoon, gently pat them on a paper towel to remove excess water, and set aside.
  7. 7
    Make the Chipotle Hollandaise
  8. 8
    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.
  9. 9
    Add the egg yolks and lemon juice to the bowl and whisk constantly until the mixture thickens slightly and turns a pale yellow color.
  10. 10
    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.
  11. 11
    Stir in the chipotle paste, salt, and white pepper. Taste and adjust the seasoning or chipotle paste as needed. Keep the sauce warm.
  12. 12
    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.
  13. 13
    Gently place one perfectly poached egg on top of the ham layer of each muffin.
  14. 14
    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.
  15. 15
    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.

Read it online: https://brinnerbites.com/recipe/ham-eggs-benedict-with-chipotle-hollandaise/