Eggs Benedict With Maple Ham

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9 Ingredients

Number of servings

4

160grams butter, chopped
2tablespoons lemon juice
3/4 cup maple syrup
4 large slices sourdough toast
2teaspoons dijon mustard
spinach leaves (to serve)
8 ham slices, off the bone, large slices
3 egg yolks
2tablespoons chives, finely chopped (to sprinkle)

Method

Step 1 of 4

Preheat oven to 200°C. Line a large baking tray with baking paper. Place a large wire rack onto tray. Whisk maple syrup and mustard in a bowl. Brush both sides of ham slices liberally with maple syrup mixture. Place ham onto wire rack and roast for 20 minutes, reglazing every 10 minutes, until golden and sticky.

Step 2 of 4

Meanwhile, place egg yolks and lemon juice in a small food processor and process for 30 seconds or until combined. Place butter into a small bowl and place over a medium heat. When butter has melted and is bubbly hot, with food processor motor running, slowly add hot butter to egg yolk mixture until a smooth, thick sauce forms (see tip). Transfer to a bowl and cover surface of sauce with plastic wrap to prevent a skin forming.

Step 3 of 4

Heat a deep fry pan of water over medium heat. Break 4 eggs, separately, into 4 cups. When water comes to a rolling boil, turn heat off and allow bubbles to subside. Slide eggs into water, cover and stand for 5-8 minutes or until whites are cooked. Transfer with a slotted spoon to a plate.

Step 4 of 4

Place toast onto serving plates. Top with maple ham, poached egg and hollandaise sauce. Sprinkle with chives and serve with spinach leaves.