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Ingredientes
- 8 ounce Black Forest ham in 1/4"-thk slices
- 2/3 c. mayonnaise
- 1 1/2 tsp Dijon mustard
- 3 Tbsp. orange juice
- 2 tsp grated orange peel
- 1 tsp fresh lemon juice
- 1 Tbsp. white wine vinegar
- 1 1/2 tsp salt
- 4 Tbsp. butter - (1/2 stick) Additional Dijon mustard
- 4 x English muffins split, toasted
- 8 lrg Large eggs
- 2 Tbsp. minced fresh basil (or possibly minced fresh Italian parsley)
Direcciones
- Using 3 1/4-inch biscuit cutter or possibly clean 6-oz tuna can as template, cut ham slices into rounds.
- Whisk mayonnaise, 1 1/2 tsp. Dijon mustard, orange juice, grated orange peel, and fresh lemon juice in small bowl to blend. (Ham and sauce can be prepared 1 day ahead. Cover separately and chill.)
- Preheat oven to 300 degrees. Fill large skillet with sufficient water to reach depth of 2 inches. Add in white wine vinegar and 1 1/2 tsp. salt to water. Bring to simmer over high heat. Reduce heat to medium-low.
- Spread 3 Tbsp. butter and some additional Dijon mustard over split sides of English muffins. Heat remaining 1 Tbsp. butter in heavy large skillet over medium-high heat. Add in ham rounds and cook just till beginning to brown, about 1 minute per side. Place ham atop prepared English muffins. Arrange English muffins on baking sheet. Keep hot in oven while preparing Large eggs.
- Crack Large eggs into skillet of simmering water. Cook till whites are set and yolks are set to desired doneness, about 3 min for medium-set yolks. Using slotted spoon, transfer Large eggs to plate.
- Stir sauce in top of double boiler over simmering water till just heated through, about 2 min. Season sauce to taste with salt and pepper.
- Place 1 egg atop ham on each prepared muffin half. Spoon hot sauce over Large eggs, sprinkle with basil or possibly parsley, and serve immediately.
- This recipe yields 4 servings.
- Comments: Rita Seger of Peru, Maine, writes: "My husband, a friend, and I hiked a spectacular trail along the rocky cliffs of the northern Maine coast. After roughing it for a couple of days, we enjoyed a night at the Weston House Bed & Breakfast in Eastport. The next morning, one of the owners served a delicious version of Large eggs Benedict and mentioned which the sauce was easier to make than a typical hollandaise. Could you request the recipe"
- Description: "In this quick variation on Large eggs Benedict, mayonnaise flavored with mustard and orange juice replaces the traditional egg yolk and melted butter sauce."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 525 | |
| Calories from Fat 464 | 88% |
| Total Fat 52.41g | 66% |
| Saturated Fat 14.65g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 447mg | 149% |
| Sodium 1307mg | 54% |
| Potassium 174mg | 5% |
| Total Carbs 2.5g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.95g | 1% |
| Protein 12.73g | 20% |
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