Aliya's Grilled Cheese Eggs Benedict
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
2-4
ingredients
- 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
directions
- 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!
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
**Please if you find my recipe through another site and try it, please return here and give it a rating, please!! :o)
I love cooking, and have for as long as I can remember, (of course it goes with-out saying that I also love to eat). I guess I come by it honestly, as the majority of cooking I learned from Grandma, & my Dad (who learned from her). My Dear Grandma just passed away this past week (7/16/08), I have a few of her recipes posted on here, I hope people are inspired to try her Lead Cake & Cranberry Salad in her honor. I wish I had more of her recipes to share here, but those were my 2 favorites, which is why I made sure I had at least as those 2 recipes years ago. I was just recently showing my 13 yo son the first recipes that I ever created and wrote down, my first when I was approx. 8. My son loves to cook as well, so he also created a profile on here as well, (fawndog, don't ask me what it's supposed to mean lol) and has had fun posting recipes, particularly from an authentic civil war cookbook that we have. I am more of a "dump cook" rarely measuring, so I have had to start paying more attention to amounts and steps in case I create something I want to post on here. My family calls me the "Condiment Queen" since my refrigerator is mostly full of condiments, I would actually be embarrassed if I counted how many bottles & jars I have, & actually admitted it! Is there such a thing as condiment addiction? I wonder. Anyway, I love to use my variety of condiments when I cook, which I sometimes find difficult when sharing recipes on here, because many of the things I use are obscure, gourmet, & hard to find, because of this, some of my best recipes I don't feel I can even put on here. My recipes range from complicated, unusual ingredients, to pleasantly understated & simple, (kind of like me when I think about it) & could even be said to be closer to ideas, then even recipes lol. I love to make jelly, I have recently discovered that I Can bake, and have always appreciated spices, it took me a lot of years to realize more isn't Always better lol, (although my spice cabinet is also an entire kitchen cupboard so maybe I haven't learned that). I have probably created thousands of recipes as I have cooked over the years, but have not formally documented them, until now. The only time I follow a recipe exactly with-out messing around with it, is on here, so I can give fair reviews, if I do change things I try to be specific about what I changed. I hope you enjoy my recipes, if you have any requests, I have a fairly large collection of cookbooks from all over the country as I have inherited family member's cookbooks who traveled a lot. (Although, with the internet, you can find most anything now-a-days anyway). I find that I am really enjoying "Zaar", what a great community of people, it's fun to share recipes, see what ideas people come up with when adapting to suit their tastes, and of course getting reviews makes it even more fun. Although my pet peeve on here is when people give a lower rating when they seem to like the recipe with no explanation of why, OR change something in the recipe and then give it a low rating, duh! Please if you run across my recipes and try them, but aren't a member, please come back and sign-up real quick and leave me a review! :o)
Please visit my web-site to find out more about me & what I "do" lol.
http://www.LightBeyondTheVeil.com
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">