Emeril's Egg Benedict With Country Ham And Fresh Herb Hollan

Recipe Ingredients

4		English muffins - split in half
4 tablespoons	60ml	Butter - at room temperature
2		Fresh ham steaks - (abt 6 oz ea)
3 cups	711ml	Water
1/2 teaspoon	2.5ml	White vinegar
8		Eggs - individually cracked
		Into 8 cups
4		Egg yolks
2 teaspoons	10ml	Fresh lemon juice
1 tablespoon	15ml	Water
1 tablespoon	15ml	Creole Mustard
		Salt - to taste
		Cayenne - to taste
1/2 lb	227g / 8oz	Butter - melted and warm
1/4 cup	36g / 1.3oz	Finely-chopped fresh mild herbs, such as
		Tarragon, chervil, parsley, basil, etc.
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

Preheat a griddle. Brush the muffins with the butter. Place the muffins on the hot griddle and pan-fry for 2 minutes on each side. Remove the muffins from the griddle and set aside.

Heat a skillet over medium heat. Add the ham steak and sear for a couple of minutes on each side. Remove the ham steaks and cut into 8 portions.

Bring a pot of salted water and vinegar to a boil. Slide the whole eggs into the water 1 at a time. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, watch carefully and remove the eggs when the yolks are still soft, about 2 to 2 1/2 minutes. Remove the eggs from the water and drain on a paper-lined plate. Season the eggs with salt and pepper.

In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, and mustard, together. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Fold in the fresh herbs.

To serve: Place a piece of the ham on each English muffin. Lay the poached eggs on top of the ham. Spoon the Hollandaise sauce over the eggs. Garnish the eggs with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D38) - from the TV FOOD - NETWORK

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