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Easy Eggs Benedict with Ham and Roasted Red Pepper Hollandaise

This flavourful Easy Eggs Benedict with Ham and Roasted Red Pepper Hollandaise is an elevated take on a classic. Served on toasted Villaggio® Italian Style Thick Slice 100% Whole Wheat Bread and topped with tangy red pepper Hollandaise, it's a savoury choice for breakfast or brunch. Serves four.

Preparation 15 min
Total 30 min
6 servings
Ingredients
  • 6 slices Villaggio® Italian Style Thick Slice 100% Whole Wheat Bread, toasted and buttered
  • 1 1/2 cups (375 mL) fresh arugula
  • 12 thin slices Black Forest ham
  • 6 poached eggs
  • Pinch paprika
  • 3/4 cup (175 mL) salted butter
  • 4 egg yolks
  • 2 tbsp (30 mL) lemon juice
  • 1 tsp (5 mL) Dijon mustard
  • 2 tbsp (30 mL) roasted red pepper pesto (*see Tip)
  • 1/2 tsp (2 mL) paprika
  • 1/4 tsp (1 mL) each salt and freshly ground pepper
Directions
  1. In small saucepan, heat butter over medium-high heat until melted and bubbling.
  2. Combine egg yolks, lemon juice and mustard in blender; purée until smooth.
  3. With motor running, pour the bubbling butter into the blender.
  4. Stir in red pepper pesto; season with paprika, salt and pepper.
  5. Serve immediately.
  6. Divide arugula and ham evenly among slices of bread; top each with poached egg.
  7. Spoon Red Pepper Hollandaise over top; sprinkle with paprika.
  8. To poach eggs, fill saucepan with enough water to come 3 inches (15 cm) up side. Heat until water simmers gently; stir in 1 tsp (5 mL) vinegar.
  9. Break each egg into small dish; holding dish just above simmering water, slip each egg into water. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set and yolk is cooked to desired doneness.
  10. Remove eggs with slotted spoon; drain well on paper towel.
Tips: For a quick roasted red pepper pesto, purée roasted red peppers, 2 tbsp (30 mL) freshly grated Parmesan cheese, 4 tsp (20 mL) olive oil, 1 clove garlic, 1/4 tsp (1 mL) dried oregano and pinch each salt and pepper in food processor until smooth.