Eggs Benedict with Slow Cooked Ham
Directions
Toast the English muffins until golden and lightly crisp.
Warm the Carroll’s Slow Cooked Ham in a frying pan for 1–2 minutes.
Top with the Carroll’s Signature Roast Chicken Pieces and the crisped Carroll’s Slow Cooked Ham.
To make the hollandaise, whisk the egg yolks and lemon juice together in a heatproof bowl over a pan of simmering water.
Slowly pour in the melted butter while whisking continuously until the sauce becomes smooth and creamy. Season with salt and remove from the heat.
Bring a saucepan of water to a gentle simmer. Crack each egg into the water and poach for 3–4 minutes until the whites are set but the yolks remain soft.
To assemble, layer spinach onto each toasted muffin half, followed by the warm ham and poached eggs.
Spoon over the hollandaise sauce and finish with chopped chives and black pepper.
Conclusion
Top Tip: Add a splash of white vinegar to the poaching water to help the eggs hold their shape. Serving Suggestion: Serve with crispy potatoes, a fresh side salad or extra black pepper on top.
