Prep 25 mins
Cook 10 mins
I made this up one morning when I had a bunch of leftover honey ham I was trying to use. My family just loves this, so whenever I have some good ham & the time, I make this. This is very satisfying, although not very "light" lol. It is much easier than it sounds, but since I even included the explanation for how I cook the eggs, it appears a little longer. Usually 1 per person is enough, but some people may want 2 depending on how hearty their appetite is, these directions & amounts are for 4 pieces, so adapt ingredients for more if needed, however the recipe for the Hollandaise sauce makes about 1 cup of sauce which should be enough sauce for a few more servings, depending on how much you like to use. This is the easiest & best Hollandaise sauce, so don't be intimidated by it.
- 4 pieces of good white bread
- 4 pieces honey-roasted ham
- 4 pieces cheddar cheese (or your choice)
- 16 tablespoons butter (approx)
- 7 eggs
- 4 -5 teaspoons lemon juice
- 7 tablespoons water (approx)
- 1⁄2 teaspoon salt
- 1 pinch of fresh ground nutmeg
- Gather all of your ingredients.
- Butter both sides of pieces of bread.
- In a large frying pan, (over medium heat), grill 1 side of bread until golden, set aside.
- Fry ham in pan, (over medium heat), until warm, & any honey coating caramelizes a little, set aside.
- Now, to make the Hollandaise sauce:.
- Place 3 eggs, 4-5 t lemon juice, 3 T water, in a smallish bowl, & whip with a fork, until thoroughly blended & pale yellow.
- In a nonstick pan, melt (over low heat), 6-7 T of the butter
- Add egg mixture SLOWLY, stirring CONTINUOUSLY until sauce has thickened, immediately remove from heat, DO NOT OVERCOOK. Before serving, add 1/2 t salt & fresh ground nutmeg. I sometimes add a little more lemon juice because I like mine very lemony. Set aside as you finish the rest.
- To make the eggs: In a small pan melt 3 T of butter (or so) & approximately 4 T. of water until slightly bubbling, add 4 remaining eggs, cover with a tight fitting lid, & cook (over medium heat), until they are to your liking, (I cook mine until they are over-easy, & yolks are still runny). If you find that all the water has not evaporated when your eggs are just about right, take the lid off for the last moment or two of cooking.
- In the MEANTIME, while you cook the eggs:.
- Return bread to the large pan, (over medium heat), place bread, cooked side UP, (to grill the 2nd side), placing the cheese, & ham on cooked side, cover.
- As soon as eggs are done, carefully, place 1 egg on each piece of bread, place servings on plate(s), cover each serving with as much Hollandaise sauce as is preferred.
- You will want to serve this with a sharp knife & a fork, or it will become a mess.
- Serve immediately & enjoy!
- This is nice with fresh fruit, hash browns or anything else you enjoy, or nothing at all!
I've given this 5 stars solely on the fabulous method of cooking the eggs. So much easier than poaching in all that water with similar, (and better IMO) results. I haven't made the rest of the recipe, but what's not to like? Yum!