This spectacular breakfast sandwich offers an irresistible combination of creamy, salty, sweet, and crunchy, bringing it to a special occasion-worthy level.
|4||Homemade English muffins (store-bought English muffins also work)|
|kosher salt and freshly ground black pepper|
|1||apple, sliced thinly|
|4 to 8||slices of Maple Leaf® Canadian CraftTM Quebec Maple Ham|
|Blender Hollandaise Sauce|
|Watercress or microgreens, to serve (optional)|
Make the Blender Hollandaise Sauce (see recipe: http://foodnouveau.com/recipes/how-to-make-eggs-benedict-and-blender-hollandaise-sauce/), substituting apple cider vinegar for the lemon juice, and add a squeeze of lemon to finish the sauce, if desired. (Using apple cider vinegar as the main acid in the sauce marries really well with the ingredients used in this sandwich.) Keep the sauce warm while you prepare the remaining components of the sandwiches.
Cook the eggs: Lightly oil the inside of a round cookie cutter. Heat a large skillet over medium heat and lightly grease with butter or olive oil. Set the greased cookie cutter in the skillet, and crack open an egg inside the ring. Sprinkle the egg with a pinch of salt and some freshly ground black pepper. Cook for about 3 minutes. Delicately lift the ring to remove it from the skillet while leaving the egg in. Use a spatula to carefully flip the egg pver. Cook for just a minute so the top sets but the egg remains runny. Remove to a warm plate and reserve while you cook the remaining eggs.
If you don't mind a more "rustic" look, simply fry the eggs, over easy style.
Assemble the sandwiches: Split the English muffins in halves and toast lightly. Set one half of an English muffin on a serving plate, then top with a generous spoonful of Hollandaise sauce. Add one or two slices of maple ham, then a few slices of apple. Top with a fried egg, then spoon some Hollandaise sauce over. Garnish with watercress or microgreens if desired, then close with the second English muffin half. Repeat to create all sandwiches and serve immediately.
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