Ham and Pineapple Eggs Benedict

By Amanda P – Gambo, NL
Ham and Pineapple Eggs Benedict
  • Prep Time: 10
  • Total Time: 20
  • Servings: 1

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About this Recipe

This is a great twist on a eggs Benedict. Made with Natural Selections, smoked black forest ham, grilled fresh pineapple, fresh greens, on a toasted English muffin, topped with a poached egg with homemade hollandaise sauce.


1 egg Poached
1 english Muffin
1 bunch fresh greens, you can also use spinach
1 Pkg natural seclections smoke black forest ham
1 fresh pineapple
1 tsp lemon juice
1 tsp white wine vinegar
1 egg yolk
salt and pepper to taste
3 1/2 tbsp melted butter


>slice your english muffin in half, toast the bottom portion, and set aside.
>add your greens to the top of the muffin.
>cut a slice of pineapple, removing the rind, and cut out the middle portion so you have a pineapple ring.
>Grill the pineapple ring, about 2 minutes on each side.
> take 4 slices of your ham and and grill each slice for 2 minutes on each side, then fold each slice as if you were making a fan. place each folded slice on top of the greens.
> place your grilled pineapple ring on top of the ham.
>Top the pineapple ring with the poached egg
Pour your hollandaise sauce over the egg.
>bring a sauce pan with water to a boil, reduce to a simmer and place a bowl over the water.
>In the bowl add the egg yolk and whisk, then add your lemon juice and white wine vinager, while continuing to whisk.
>Add your melted butter one tbsp at a time, continue to whisk until its thickened.
>remove from heat and transfer to a bowl, add salt and pepper.


This was a fun meal to make, a little bit of elbow grease to make the Hollandaise sauce, but over all you are satisfied with the results.

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