Easy Ham Bread Benedict
A twist on the classical Eggs Benedict utilizing your leftover ham. Perfect for brunch.
Ingredients
- Bread:
- 1 1/2 cups Smithfield Ham, grated (any ham will work except Smithfield Country Ham, which is too salty)
- 1 1/2 cups all purpose flour
- 3 large eggs
- 1/2 cup milk
- 1/2 cup canola oil
- 3/4 cup Gruyere cheese, grated (substitute Swiss cheese)
- 1 package active dry yeast
- 1/4 teaspoon salt
- pinch of black pepper
- 1/4 teaspoon chipotle chili pepper
- Eggs:
- 6 eggs
- 1 tabelspoon white vinegar
- Blender Hollandaise:
- 2 egg yolks
- 1 lemon, juiced
- 2 shakes of hot sauce
- 1/2 cup unsalted butter, 1 stick
- 1/2 teapoon kosher salt
- Flat leaf parsley for garnish
Steps
Preheat oven to 350 degrees F. In a medium bowl, mix thoroughly the flour, eggs, milk, oil, salt and peppers. Fold in the ham and cheese. Sprinkle the yeast over the top and mix well. Pour into a prepared 4" X 10" loaf pan. Bake until golden, about 1 hour. (Note: This is a dense bread without much of a rise). Pour off any oil that may have oozed out during baking. When cooled, cut into 3/4" slices and toast in the oven.
Blender Hollandaise:
Put egg yolks, lemon juice, hot sauce and salt in a blender and pulse to combine. Put the butter in a microwave safe bowl and microwave until melted. With the blender running, gradually add the melted butter into the egg mixture until smooth and frothy. If the sauce is too thick add a teaspoon of warm water to loosen up.
Eggs:
Fill a large skillet with water half up the sides. Add vinegar and bring to a low simmer. Break eggs into the water to poach. Remove the poached eggs with a slotted spoon just when the whites are cooked through, but yolks are still runny (approx. 3-4 minutes).
To Assemble:
Place one piece of toasted ham bread on a plate. Place one of the poached eggs atop the ham toast and pour over a generous helping of hollandaise. Garnish with a sprig of flat leaf parsley.