TRYG’S Smoked Ham Benedict

Recipe: Chef Joe Gentile


2 toasted English muffins/ or buttermilk-cheddar biscuit

4 oz. smoked ham Westphalia preferred

4 fresh eggs

1 tbls white vinegar

1 cup Tabasco hollandaise sauce –

2-egg yolk,

1 Tbls lemon juice,

1 ½ c butter, melted,

1-2 tsp. Tabasco,

Salt and pepper

Hollandaise (ahead of time)

1 .Gently melt butter and set aside

2. In a small mixing bowl combine egg yolk and lemon juice salt and pepper and 3 tbls of water.

3. Over a warm water bath whisk egg yolks until smooth and creamy. Slowly add the butter to form an emulsion.

4. Add Tabasco Hollandaise should be a creamy consistency if it is too thick add a small amount of hot water.

5. Set aside hollandaise and keep warm.

– Toast English Muffins, and warm sliced ham under broiler./place ham on top of muffins

Eggs prep

7. In the same warm (slightly boiling) water bath that you made the Hollandaise add White Vinegar for poaching your eggs.

8. Gently crack eggs and drop in water poach until done to your liking. With a slotted spoon scoop out one egg at a time

9. let water drain off and place on top of the ham and English muffin.

10. Top with Hollandaise. Serve with fresh fruit. Enjoy.

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  • Maikol

    I’ve always twaned to try Foie Gras. Organ meat is awesome! Although, I must say, I can’t eat a lot of it because it IS so powerful. Does Foie Gras have a powerful taste like most organ meat? One thing I miss about NYC is their chopped chicken liver. You can’t find really good chopped chicken liver here. Shapiro’s deli (in Indianapolis) has a pretty good chopped liver sandwich, but their potato pancakes are a lot to be desired. Heck, I just miss kosher food. I would love some kasha varnishkes right about now. Great post, Craig!

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