Country Ham Benedict Recipe
Country ham, grilled sourdough bread, hollandaise, pesto & microgreens, honey brown butter Kennebec potatoes
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Ingredients
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For the Country Ham Benedict
For the Honey Brown Butter Kennebec Potatoes
Method
To prepare the Country Ham Benedict
Toast the Sourdough
In the same skillet, toast the sourdough bread slices until golden brown, about 2-3 minutes per side.
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 4 minutes or until the whites are set and the yolks are still runny.
Assemble the Benedict
On each slice of toasted sourdough, layer the grilled ham, a dollop of pesto, and a poached egg. Drizzle with hollandaise sauce and top with microgreens.
To prepare the Honey Brown Butter Kennebec Potatoes
Cook the Potatoes
Wash and cut the Kennebec potatoes into bite-sized pieces. Boil in salted water until tender, about 15 minutes. Drain and set aside.
Make the Brown Butter
In a skillet, melt the unsalted butter over medium heat until it starts to foam. Cook, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma, about 5-7 minutes.