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Eggs Benedict

One of the most expensive and enticing breakfast creations on a restaurant menu, Eggs Benedict can turn your kitchen table into a Food Network showplace without sending you to a therapist for food angst. It's a simple matter of assembling several distinct steps to create a masterpiece.

Ingredients

 
4 each   Organic Valley Large Eggs
1 lb   Organic Prairie Hardwood Smoked Ham, Sliced
2 each   English muffins
1 teaspoon   paprika
    Hollandaise:
1/2 cup   Organic Valley Cultured Butter (1 stick)
3 each   Organic Valley egg yolks
2 tablespoon   fresh lemon juice
    salt to taste
 
Lay slices of ham on a baking sheet and warm in a 350 degree oven for 15 minutes. (Less time if sliced thin).

Prepare the Hollandaise Sauce (see below)

Poach eggs, cooking for about 2 minutes, or until the white of the egg is solid but the yolk remains runny.

Toast each English muffin, then place on the plate. Add a slice or two of ham to each muffin half, then a poached egg on top, covering the stack with several spoonfuls of Hollandaise sauce.

Garnish with a light sprinkle of paprika. Serve immediately.


Hollandaise directions:

In small sauce pan, melt butter to very hot, almost bubbling.
In blender jar, combine yolks, lemon juice and salt and blend on medium (puree setting on most blenders) for 30 seconds.
With blender still on medium, remove cap from blender lid and slowly dribble the very hot butter into the yolk mixture. The sauce generally thickens after about half of the hot butter has been added, and you will be able to add the butter more quickly after that.

Use within 15 - 20 minutes. Unused sauce may be refrigerated and used later.


Adapted from a recipe in "Farmstead Chef," provided courtesy of Lisa Kivirist and John Ivanko. www.farmsteadchef.com.