Egg Ham and Cheese Crepes Benedict
Elevate your brunch game with these luxurious Egg Ham and Cheese Crepes Benedict, a sophisticated twist on the classic Eggs Benedict. Delicate homemade crepes serve as the foundation, each filled with savory slices of ham and rich, melted Gruyère cheese, then warmed to perfection. Tender poached eggs crown these crepes, oozing golden yolks with every bite. To tie it all together, a silky, homemade hollandaise sauce infused with fresh lemon juice adds a tangy richness. Simple yet decadent, this recipe combines expert techniques like crepe-making and poaching eggs for a truly restaurant-quality dish. Perfect for special occasions or an indulgent weekend treat, this dish promises to impress with its balance of textures, flavors, and gourmet presentation.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 cups Milk
- 6 large Eggs
- 3 tablespoons Butter
- 0.25 teaspoons Salt
- 6 pieces Slices of ham
- 1 cup Shredded Gruyère or Swiss cheese
- 1 teaspoon White vinegar
- 2 Egg yolks
- 1 tablespoon Lemon juice
- 1 tablespoon Water (for hollandaise)
- 0.125 teaspoons Salt (for hollandaise)
- 0.5 cup Unsalted butter (for hollandaise)
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
In a mixing bowl, whisk together the all-purpose flour, milk, 2 eggs, melted butter, and a pinch of salt to create the crepe batter. Let the batter rest for 10 minutes.
Heat a non-stick skillet over medium heat. Lightly grease it with butter. Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly. Cook for 1-2 minutes on each side until golden and set. Repeat with remaining batter to make roughly 6 crepes, then set them aside.
Fill a medium saucepan with water, bring it to a gentle simmer, and add 1 teaspoon of white vinegar. Carefully crack an egg into a small bowl and gently slide it into the simmering water. Cook for 3-4 minutes or until the whites are set but the yolk is runny. Remove with a slotted spoon, repeating for all eggs.
To make the hollandaise sauce, whisk together egg yolks, lemon juice, water, and salt in a heatproof bowl. Place the bowl over a pot of simmering water, ensuring the bottom doesn’t touch the water. Gradually drizzle in melted butter while whisking constantly until the sauce thickens. Remove from heat, taste for seasoning, and cover to keep warm.
Preheat the oven to 200°F (95°C) and line a baking sheet with parchment paper. Assemble the crepes by layering each with a slice of ham and a sprinkle of shredded Gruyère cheese. Fold the crepes into quarters and place them on the baking sheet. Warm in the oven for 5-7 minutes or until the cheese melts.
To serve, place two folded crepes on each plate. Top each crepe with a poached egg and a generous spoonful of hollandaise sauce. Garnish with freshly chopped parsley if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 31.9 g | 159% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 1021 mg | 44% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 5.9 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 375 mg | 29% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 481 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
