Traditional Recipe
Grilled ham served over biscuit, topped with two poached eggs finished with creole hollandaise
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Biscuits
Bake or heat the biscuits according to package instructions until golden brown.
- 2
Cook the Ham
Grill the sliced ham on medium heat for about 3-4 minutes on each side until heated through and slightly crispy.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon.
- 4
Make the Creole Hollandaise
In a bowl, whisk together the egg yolks, lemon juice, Dijon mustard, cayenne pepper, paprika, and salt. In a saucepan, melt the butter over low heat. Slowly drizzle the melted butter into the egg mixture while whisking constantly until thickened and creamy.
- 5
Assemble the Dish
On each biscuit half, layer the grilled ham, top with a poached egg, and drizzle generously with the creole hollandaise. Season with black pepper to taste.
