Eggs Benedict with Ham
Hi, thank you for coming back for the latest edition of Beyond Primary Cares blog; where I highlight healthy and fun recipes, healthcare news, advice for medical conditions, as well as how membership for care works! Dr. Jeff O’Boyle is the owner of Beyond Primary Care, which is a new approach to family medicine and addiction medicine that creates the time and space your healthcare deserves. Beyond Primary Care serves patients in Ann Arbor and throughout Washtenaw, Livingston, and Wayne County.
The primary purpose of the blog is to introduce healthy lifestyle concepts and answer common questions I receive from patients that I believe are important. I want to start discussions that will help educate, benefit, and improve your well-being.
This featured recipe is Eggs Benedict with Ham. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.
Eggs Benedict With Ham
Adapted from: Self Proclaimed Foodie
Prep Time: 20 minutes
Total Time: 45 minutes
– 12 eggs (4 eggs yolk separated, 8 for poaching)
– ¼ tsp dijon mustard
– 1 tbsp lemon juice
– 2 tbsp white vinegar
– ½ cup + ½ tbsp unsalted butter, separated
– Salt and Pepper to taste
– 4 slices thick cut shaved ham
– 4 English Muffins, split
– 3 cups Spinach, stems removed
1) Set oven to 200F.
2) Put a large pot with at least 4 inches of water over the stovetop and bring to a rolling boil.
3) In a saute pan over medium-low heat, add and melt smaller portion of butter. Add spinach and stir constantly until slightly wilted, remove the spinach from the pan and set aside.
4) Make hollandaise sauce next by adding the egg yolks, dijon, and lemon juice to the blender. Blend for 5 seconds to combine.
5) Melt the ½ cup of butter over the stove in the saute pan or in a microwave safe dish. While blender is running at low speed, add the hot butter. This will thicken the hollandaise. Do not over blend. Add salt if desired.
6) Add the English Muffins to a baking sheet and place into the oven.
7) Using the same saute pan from the spinach, add the sliced ham and return over medium-high heat until warmed. Set aside.
8) To the boiling water, add the vinegar and cover. Reduce the heat so that the water stays as hot as possible without maintaining a boil.
9) Crack an egg into a coffee cup. Gently pour the egg into the water from the cup, holding as close to the water’s surface as possible.
10) Repeat with as many eggs as you feel comfortable cooking or the pot has room for, making sure the eggs don’t touch. Cover the pot.
11) After at least 30 seconds has passed, release any eggs that may be sticking to the bottom of the pot by gently using a spatula underneath.
12) Eggs are done when you use a slotted spoon to lift the eggs to the water’s surface, and the white appears firm but the yolk is still wobbly.
13) Assembly by adding the bottom slice of the English muffin, top with ham, then the poached egg. Spoon equal portions of hollandaise sauce over each egg. Add pepper to taste. Top with top bun slice.