Leftover Kurobuta Ham & Eggs Benedict with Blender Hollandaise
Mandy Tanner
2 to 4
10 minutes
15 minutes
Ham
Cooked Kurobuta Ham makes an excellent brunch option, especially with this easy blender hollandaise. Lemon juice takes the place of a traditional vinegar reduction, and adding hot water to the blender to warm the jar for a few minutes before cooking will help make a smooth and luscious sauce. There will be more than enough hollandaise if you decide to make a few extra servings. The blender hollandaise is also delicious with grilled or steamed vegetables, or crispy roasted potatoes.
Ingredients
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12 tablespoons unsalted butter, melted
2 teaspoon fresh lemon juice
2 egg yolks
1/8 teaspoon cayenne pepper
1/8 teaspoon kosher salt
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1 tablespoon white vinegar
4 eggs
2 English muffins, split and toasted
8 ounces Kurobuta ham, cooked, sliced into 3-inch by 3-inch pieces
Microgreens or sliced chives, for serving, optional Cayenne pepper, for serving, optional
Directions
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Prepare the blender hollandaise; Fill a blender jar with warm water and let sit for 2 minutes to warm the jar before using. Drain and carefully dry the blender.
Add the lemon juice and egg yolks and blend. Stream in the butter through the lid, while blending. Continue to blend for 2 minutes, until the mixture is smooth, pourable, thickened. Add the cayenne and salt, and blend to combine. Taste and adjust the seasoning, as needed. Keep warm for serving.
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Poach the eggs; Line a plate with a clean kitchen towel or paper towel for draining the cooked eggs. (Optional, crack the eggs into a strainer over a bowl to remove any thinner parts of the egg whites, then transfer to a small bowl.) In a large pot or skillet with 3-inches of water, warm the water over medium heat, to just below a simmer. Add the vinegar and stir to combine. Gently pour the eggs into the water, one at a time. Cook for 1 ½ to 2 minutes or until the whites are set but yolks are still runny. Carefully remove from the water with a slotted spoon and drain on the lined plate.
For serving; Add the toasted English muffins to a plate and top with sliced Kurobuta Ham. Add one poached egg, and top with hollandaise, as desired. Garnish with microgreens or chives, and a pinch of cayenne, as desired. Enjoy!