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
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
- Preheat the oven to 375F.
- 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.
- 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.
- Reduce the oven temperature to 200F.
- Combine the egg yolks and lemon juice in a small food processor and blend until smooth.
- Slowly add the melted butter and continue blending until emulsified; Add the tomato-garlic mixture and blend until smooth.
- Transfer the hollandaise to a small bowl and keep warm over a water bath,whisking occasionally.
- 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.
- Remove to a small plate and keep warm in the preheated oven; Retain the fat in the pan.
- Melt the butter in the skillet until foaming and add the muffin halves cut-side down.
- Crack an egg into each hole and cook undisturbed until the bottoms are golden brown, about 3 minutes.
- Using a flat spatula, flip the muffins and cook until the second side is golden brown, about 2 minutes for runny yolks.
- Put the ham on top of the muffin half with the egg and place the muffin top on top of the ham.
- Transfer the sandwiches to plates and top 1-2 Tbsp. of the warm hollandaise on top of each sandwich.
Enjoy!
