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Рецепт Eggs Benedict With Mock Hollandaise
by Global Cookbook

Eggs Benedict With Mock Hollandaise
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Ингредиенты

  • 8 ounce Black Forest ham in 1/4"-thk slices
  • 2/3 c. mayonnaise
  • 1 1/2 tsp Dijon mustard
  • 3 Tbsp. orange juice
  • 2 tsp grated orange peel
  • 1 tsp fresh lemon juice
  • 1 Tbsp. white wine vinegar
  • 1 1/2 tsp salt
  • 4 Tbsp. butter - (1/2 stick) Additional Dijon mustard
  • 4 x English muffins split, toasted
  • 8 lrg Large eggs
  • 2 Tbsp. minced fresh basil (or possibly minced fresh Italian parsley)

Инструкции

  1. Using 3 1/4-inch biscuit cutter or possibly clean 6-oz tuna can as template, cut ham slices into rounds.
  2. Whisk mayonnaise, 1 1/2 tsp. Dijon mustard, orange juice, grated orange peel, and fresh lemon juice in small bowl to blend. (Ham and sauce can be prepared 1 day ahead. Cover separately and chill.)
  3. Preheat oven to 300 degrees. Fill large skillet with sufficient water to reach depth of 2 inches. Add in white wine vinegar and 1 1/2 tsp. salt to water. Bring to simmer over high heat. Reduce heat to medium-low.
  4. Spread 3 Tbsp. butter and some additional Dijon mustard over split sides of English muffins. Heat remaining 1 Tbsp. butter in heavy large skillet over medium-high heat. Add in ham rounds and cook just till beginning to brown, about 1 minute per side. Place ham atop prepared English muffins. Arrange English muffins on baking sheet. Keep hot in oven while preparing Large eggs.
  5. Crack Large eggs into skillet of simmering water. Cook till whites are set and yolks are set to desired doneness, about 3 min for medium-set yolks. Using slotted spoon, transfer Large eggs to plate.
  6. Stir sauce in top of double boiler over simmering water till just heated through, about 2 min. Season sauce to taste with salt and pepper.
  7. Place 1 egg atop ham on each prepared muffin half. Spoon hot sauce over Large eggs, sprinkle with basil or possibly parsley, and serve immediately.
  8. This recipe yields 4 servings.
  9. Comments: Rita Seger of Peru, Maine, writes: "My husband, a friend, and I hiked a spectacular trail along the rocky cliffs of the northern Maine coast. After roughing it for a couple of days, we enjoyed a night at the Weston House Bed & Breakfast in Eastport. The next morning, one of the owners served a delicious version of Large eggs Benedict and mentioned which the sauce was easier to make than a typical hollandaise. Could you request the recipe"
  10. Description: "In this quick variation on Large eggs Benedict, mayonnaise flavored with mustard and orange juice replaces the traditional egg yolk and melted butter sauce."