Leftover Ham or Turkey Eggs Benedict
For many, the best part of holiday dinners is the leftover meals the next day. Hollandaise is not as scary as it seems, and eggs benedict is a fantastic way to use leftover Ham or Turkey! You can make this recipe your own by using your favorite SKORDO Blend to season the sauce, I chose SKORDO Cajun Blackening Seasoning today but have loved SKORDO Harissa Spice Blend and SKORDO Berbere for it in the past. There are techniques all over the internet of blender or microwave variations, below you’ll find a classic method for the stovetop. I reach for this one since you’ll need the simmering pot for poached eggs anyway!
Makes 4 servings
For the hollandaise:
- 1 stick of unsalted butter, use the good stuff if you have a favorite!
- 2 egg yolks
- Splash of water
- 2 teaspoons SKORDO Cajun Blackening Seasoning
- Lemon juice, optional
For the eggs benedict:
- Sliced ham or turkey
- English Muffins
- Eggs, generally 2 per person
- 2 teaspoons white or apple cider vinegar
Toast your english muffins. If you have leftover biscuits from dinner those would be yummy too!
Warm your proteins, either in a saute pan with some oil/butter or in the oven on a sheet tray.
Poach your eggs: Bring a small pot of water to a simmer. Crack your egg into a dish for easy pouring. Add your vinegar, and with a slotted spoon begin swirling to create a whirlpool in the center. Drop your cracked egg into the center of the pot and let cook for 1-2 minutes or until desired runniness. You can pull the egg out at any time after the whites are cooked and poke it to see how runny/firm. Remove eggs and let drain on a paper towel until ready to plate.
Make your hollandaise: Keep your pot of water at a low simmer and find a heat safe bowl that fits snug on top to create a double boiler.
Melt your butter and keep it warm.
Separate your eggs and add egg yolks to the bowl. Whisk to blend and move bowl to double boiler. Whisking the entire time, cook for 30 seconds and remove from heat, continuing to whisk.
Bring bowl back to double boiler and drizzle in a portion of your butter while whisking. Cook for 30 seconds and remove from heat, continuing to whisk. Repeat this method of on/off heat and drizzling butter until all butter is added and desired thickness is reached. If hollandaise ever gets too thick, drizzle in a small amount of water. Be careful not to leave bowl on heat for too long at any point as eggs can curdle or sauce can break. Once consistency is reached, remove from heat and season with SKORDO Cajun Seasoning and a touch of lemon juice if desired.
Assemble your benedicts: Layer your protein on top of your toasted english muffins, then transfer your eggs and pour over your hollandaise sauce. Sprinkle some more seasoning on top and enjoy!