Rich, creamy, buttery hollandaise drizzled over individual servings of savoury leek, potato and ham topped with a delightful sunny side up egg!
|DIJON HOLLANDAISE SAUCE:|
|1/3 cup||(80 mL) White wine|
|1/3 cup||(80 mL) White wine vinegar|
|2 tbsp||(30 mL) Shallots, finely chopped|
|3 tbsp||(45 mL) French’s® Dijon Mustard|
|1 1/2 cups||(375 mL) Unsalted butter, melted|
|LEEK AND POTATO HAM HASH:|
|1 tbsp||(15 mL) Olive oil|
|1||Red pepper, chopped|
|1||(8 oz/225 g) Mushrooms, quartered|
|1/2 cup||(125 mL) Leeks, thinly sliced|
|2 cups||(500 mL) Cooked and peeled, diced potatoes|
|2 cups||(500 mL) Schneiders® Deli Best® Carving Ham, diced|
|1 cup||(250 mL) Asparagus, cut into small pieces|
|1 cup||(250 mL) Gruyere cheese, grated|
|6||Eggs, cooked sunny side up|
DIJON HOLLANDAISE SAUCE:
PLACE a small saucepan over medium-high heat. Add wine, vinegar and shallots and bring to a boil. Simmer until the liquid is reduced to 2 tbsp (30mL). Strain the liquid into a small bowl.
PLACE mustard and eggs into a blender or the small bowl of a food processor along with the wine and vinegar reduction. Blend until frothy, then with the motor running, add a slow stream of the melted butter. Blend until thickened, about 2 minutes.
POUR the finished sauce into a bowl or saucepan and place in hot water to prevent curdling until ready to serve.
LEEK AND POTATO HAM HASH:
HEAT olive oil in a large skillet over medium-high. Add peppers, mushrooms and leeks and sauté for about 5-6 minutes. Add potatoes, ham and asparagus and cook for 5 minutes more. Meanwhile, preheat the broiler to high.
DIVIDE the mixture equally between 6-6” (15 cm) individual skillets or ramekins. Top each with grated cheese and place under the broiler until cheese is melted and bubbly. Remove from the broiler, top with a fried egg and drizzle with hollandaise sauce. Serve and enjoy!
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