Breakfast

Honey Baked “Eggs Benedict”

December 16, 2016

This is 110% the best time of year to make eggs benedict! The supply of honey glazed ham is at it’s THE BEST! I go all year whining about the fact that I need an excuse to get a giant ham for things like this, but now it’s my time!! And it’s time to go big. Hopefully you guys enjoy my take on a holiday breakfast with all your leftover goodies. Big shout out to Walmart for supporting and collaborating with me on this delicious holiday idea and a big happy holidays from the Talbotts!! Enjoy your leftovers!!!

Crack open 2 eggs and separate the yolks from the whites. We only need the yolks for this recipe.

Bring 1/2 cup of melted butter to a simmer and slowly incorporate the butter into the yolks while you whisk.

Continue to vigorously whisk until the mixture is thick enough to coat the back of a spoon.

Store in a warm place and set aside until needed.

Peel and skin 1 sweet potato and 1 russet potato.

I’m using a turning mandolin, but you can use a regular mandolin or simply julienne the potatoes into long thin strands.

Fill a small pot 1/3 way up with canola oil and bring it to 350°F.

Lay out a few paper towels and begin frying a handful of the potato strands mixed together.

Fry for about 2 minutes on each side, or until they just begin to turn golden.

Let them drain on the paper towels until needed.

While those drain, trim the tops of 1 bunch of asparagus.

Season with salt, pepper, and a drizzle of olive oil.

Transfer to a grill on medium to high heat and grill until they are a vibrant green.

Add a few pieces of the honey glazed ham, just to give them some nice grill marks.

Remove from heat and set aside until needed.

In a medium sauce pot filled three quarters up with water, bring the water to a rolling boil.

Add a splash of white wine vinegar and give the water a few mixes.

You want the water to be whirling when you lightly drop in 1-3 cracked eggs. Continue the whirling motion of the water for about 30 seconds after you drop in the eggs. Cook for 4-5 minutes for runny yolks, longer for more cooked eggs.

Once the eggs are cooked re-heat the hollandaise and season with 2 tsp of lemon juice, 1 tsp of smoked paprika, 1 tsp of cayenne pepper, and salt to taste.