Eggs Benedict with Ham and Roasted Red Pepper Hollandaise

Eggs Benedict with Ham and Roasted Red Pepper Hollandaise
  • Prep Time: 15
  • Total Time: 30
  • Servings: 6

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About this Recipe

The roasted red pepper pesto adds a tang and an extra boost of flavour to the hollandaise sauce.


Eggs Benedict:
6 slices Villaggio® whole wheat bread, toasted and buttered
1 1/2 cups (375 mL) fresh arugula
12 thin slices Black Forest ham
6 poached eggs
pinch paprika
Red Pepper Hollandaise:
3/4 cup (175 mL) salted butter
4 egg yolks
2 tbsp (30 mL) lemon juice
1 tsp (5 mL) Dijon mustard
2 tbsp (30 mL) roasted red pepper pesto (*see Tip)
1/2 tsp (2 mL) paprika
1/4 tsp (1 mL) each salt and freshly ground pepper


Red Pepper Hollandaise: In small saucepan, heat butter over medium-high heat until melted and bubbling. Combine egg yolks, lemon juice and mustard in blender; purée until smooth. With motor running, pour the bubbling butter into the blender. Stir in red pepper pesto; season with paprika, salt and pepper. Serve immediately.

Eggs Benedict: Divide arugula and ham evenly among slices of bread; top each with poached egg. Spoon Red Pepper Hollandaise over top; sprinkle with paprika.

Tip: For a quick roasted red pepper pesto, purée roasted red peppers, 2 tbsp (30 mL) freshly grated Parmesan cheese, 4 tsp (20 mL) olive oil, 1 clove garlic, 1/4 tsp (1 mL) dried oregano and pinch each salt and pepper in food processor until smooth.

Tip: To poach eggs, fill saucepan with enough water to come 3 inches (15 cm) up side. Heat until water simmers gently; stir in 1 tsp (5 mL) vinegar. Break each egg into small dish; holding dish just above sim-mering water, slip each egg into water. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set and yolk is cooked to desired doneness. Remove eggs with slotted spoon; drain well on paper towel.


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