Eggs-in-a-Hole Benedict with Roasted Garlic and Tomato Hollandaise

Eggs in a Hole Benedict with Roasted Garlic and Tomato Hollandaise

adapted from Food Network

A fusion of eggs benedict and toad in a hole with a savory hollandaise sauce.

The bottom of an English muffin is the larger half, usually with cornmeal stuck to it

This is a knife and fork breakfast sandwich fo sure. Alternatively, you could put the hollandaise sauce on the egg to be better able to eat with your hands.

Makes 2 servings

2 plum tomatoes, halved and seeded
2 cloves garlic, smashed
1 Tbsp. + 1 tsp. olive oil, divided

Kosher salt and freshly ground black pepper
2 large egg yolks
1 Tbsp. freshly squeezed lemon juice
8 Tbsp. butter, melted
1 ham steak or  2 slices Canadian bacon
2 English muffins, split, cut 2 inch hole out of the bottom of each with a cookie cutter
1 1/2 Tbsp.butter
2 large eggs

1. Preheat the oven to 375F.
2. Cut 2 a circle the size of an English muffin with a round cookie cutter then butterfly it into 2 pieces; Set aside and reserve excess ham for another use.
3. Toss the tomatoes and garlic with 1 Tbsp. oil on a small baking sheet and season with salt and pepper; Roast until the tomatoes and garlic are soft and the liquid has evaporated, about 30 minutes; Set aside to cook slightly.
4. Reduce the oven temperature to 200F.
5. Combine the egg yolks and lemon juice in a small food processor and blend until smooth. 
6. Slowly add the melted butter and continue blending until emulsified; Add the tomato-garlic mixture and blend until smooth.
7. Transfer the hollandaise to a small bowl and keep warm over a water bath,whisking occasionally.
8. In a medium skillet, heat 1 tsp. oil, add the ham and cook, turning once, until heated through and lightly browned, about 2 minutes per side. 
9. Remove to a small plate and keep warm in the preheated oven; Retain the fat in the pan.
10. Melt the butter in the skillet until foaming and add the muffin halves cut-side down. 
11. Crack an egg into each hole and cook undisturbed until the bottoms are golden brown, about 3 minutes.
12. Using a flat spatula, flip the muffins and cook until the second side is golden brown, about 2 minutes for runny yolks. 
13. Put the ham on top of the muffin half with the egg and place the muffin top on top of the ham.
14. Transfer the sandwiches to plates and top 1-2 Tbsp. of the warm hollandaise on top of each sandwich.

Enjoy!