- Serves: 6
- Preparation Time: 30 minutes
I’m going to say this here and now, Eggs Benedict, for all its rich, decadent reputation, is nothing more complicated than a ham and egg sandwich. There, I said it, you take eggs, ham and an English muffin and cover it in hollandaise sauce. That having been said, I still happen to think that nothing says “brunch” quite like this dish of eggs, ham, and an English muffin covered in hollandaise sauce. The richness of egg yolks combined with the tart zing of lemon juice turning a simple glorified egg sandwich into something that belongs served beside champagne and caviar.
|6||English muffins split in ½|
|12||slices||ham or Canadian bacon|
|1||recipe Hollandaise sauce (see recipe in sauces section)|
Butter split English muffin halves and place them split side up on a large cookie sheet and place in a 300 degree oven till slightly toasted. Next, place a slice of ham on each toasted muffin and put back into the oven at 200 degrees. While the toast and ham are in the oven, cook the eggs however you prefer (personally I find it produces a better result when fried but if you like poached eggs then by all means poach) till over medium. Place eggs on ham and toast slices and set in warming oven. Prepare Hollandaise sauce per recipe directions and quickly plate each muffin, ham and egg stack, covering them with plenty of hollandaise sauce. Serve right away with a mimosa or orange juice and some good friends.
Marinade for Meat
|3||Tbsp||Reduced Sodium Soy sauce|
Mix all the above ingredients in a small bowl. Score both sides of your meat… about 1/8 of an inch deep. Rub the mixture into both sides of the meat. Wrap tightly in foil, refrigerate for 5-6 hours or overnight. Flip the meat every few hours.
Before grilling let the meat sit out on a cookie sheet and come to room temperature aprox. 2 hours. (Cooking it while it’s cold inside, you’ll burn the outside and the inside will still be raw.)
Preheat outdoor grill on high & lightly oil the grate. Place the meat on prepared grill. Cook 5 – 8 minutes per side, or to desired doneness.
*A note from Maryann; Here is a way that I personally like to grill meats such as London Broil or Tri Tip. Heat ½ the grill on high for several minutes, then lower heat to mid-high and place the meat on that side. Brown all sides of the meat, then move the meat over to the side of the grill which was not turned on, close the lid and finish. Turning only once.