Eggs Hamilton
Indulge in the luxurious flavors of Eggs Hamilton, a decadent twist on the classic eggs Benedict. This gourmet brunch dish features golden-toasted English muffins layered with caramelized honey-glazed ham, perfectly poached eggs, and a velvety mustard-infused hollandaise sauce. The tangy Dijon mustard and bright hint of lemon in the sauce add a refined depth of flavor, while the garnish of fresh chives brings a pop of color and freshness. With its balance of creamy, savory, and zesty notes, Eggs Hamilton is ideal for elevating your breakfast or brunch menu. Serve warm and watch this crowd-pleasing recipe become an instant favorite!
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Recipe Information
Ingredients
- 2 pieces English muffins
- 4 slices Honey-glazed ham
- 4 whole Eggs
- 2 tablespoons White vinegar
- 0.5 cups Unsalted butter
- 2 whole Egg yolks
- 1 teaspoon Dijon mustard
- 1 teaspoon Lemon juice
- 0.25 teaspoons Salt
- 1 pinch Black pepper
- 1 tablespoon Chives
Instructions
Split the English muffins in half and toast them until golden brown. Set aside.
Heat a skillet over medium heat. Sear the honey-glazed ham slices for 1-2 minutes per side until lightly caramelized. Keep warm.
To prepare the poached eggs, bring a medium-sized saucepan of water to a gentle simmer (not boiling) and add the white vinegar.
Crack each egg into a separate small bowl or ramekin. Use a spoon to create a gentle whirlpool in the saucepan and carefully slide one egg into the center. Repeat, cooking one or two eggs at a time for about 3-4 minutes, or until the whites are set and the yolks are still runny. Remove each egg with a slotted spoon and set it on a paper towel-lined plate.
To make the mustard hollandaise sauce, melt the unsalted butter in a small saucepan over low heat. Keep warm.
In a heatproof bowl, whisk the egg yolks, Dijon mustard, and lemon juice together. Place the bowl over a saucepan of simmering water (don’t let the bottom of the bowl touch the water) and whisk constantly until the mixture thickens slightly and becomes pale, about 2-3 minutes.
Slowly drizzle in the melted butter while whisking continuously, until the sauce thickens to a creamy consistency. Season the hollandaise with salt and a pinch of black pepper. Keep warm.
To assemble the dish, place two toasted muffin halves on each plate. Layer each half with a slice of seared honey-glazed ham. Gently place a poached egg on top of the ham.
Spoon the mustard hollandaise sauce generously over each poached egg, letting it cascade down the sides.
Garnish with a sprinkle of finely chopped chives and serve immediately.
Nutrition Facts
Calories |
1823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1417 mg | 472% | |
| Sodium | 6514 mg | 283% | |
| Total Carbohydrate | 129.9 g | 47% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 52.2 g | ||
| Protein | 95.1 g | 190% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 256 mg | 20% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1361 mg | 29% | |
*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.
