Cincinnati’s Smoked Cottage Ham Eggs Benedict
Ingredients
1 Pk Queen City Sausage Cottage Butt (aka Cottage Ham). About 1.5 Lbs. Slice very thin
10 Eggs
6 English muffins
1 Stick butter, melted
1 TBS freshly squeezed lemon juice
Salt and pepper
Pinch of cayenne pepper
Serves 6
Instructions
Hollandaise Sauce: 6 Egg yolks and lemon juice. Whisk vigorously until thickened and doubled in size. Place bowl into a second, larger bowl with hot water to keep sauce warm, like a double boiler. Be careful to not let the eggs get too hot and scramble Slowly drizzle in the melted butter and whisk until thickened and doubled. Whisk in cayenne and salt. Add a few drops of water if needed before serving. Keep warm.
Eggs Benedict: We used an inexpensive Dash Egg Cooker to make the eggs. The eggs were quick and super easy.
Assembly: Lay thin slices of cottage ham on top of the opened English muffins. Set an egg on each. Top the muffin with the Hollandaise Sauce. Serve immediately.