Toutons Benedict

Method3 steps · about 40 min

1. 1

   Step 1: Warm the four cooked toutons and lightly fry the thin slices of fully cooked ham (8 oz). If using leftover ham, reheat it to 165°F (74°C). Keep the bread and ham warm briefly while making the sauce, and have the four freshly poached eggs ready for assembly.

   Uses 4 cooked toutons, ready to warm · 8 oz fully cooked ham, thinly sliced · 4 poached eggs, ready for assembly

2. 2

   Step 2: Blend the commercially pasteurized egg yolks (3), yellow mustard (1/2 teaspoon) and 1–2 tbsp lemon juice for a few seconds. With the blender on medium, pour in the hot melted butter (1/2 cup) slowly in a thin stream until thickened. Stir in the optional summer savory (1/2 tsp). Transfer to a bowl and keep briefly warm in a warm water bath while assembling.

   Uses 3 commercially pasteurized egg yolks for blender hollandaise · 1/2 teaspoon yellow mustard · 1 - 2 tablespoons lemon juice · 1/2 cup butter, melted and hot, for hollandaise · 1/2 tsp fresh or dried summer savory, optional

3. 3

   Step 3: Divide the warmed cooked ham over the four warm toutons. Top each with one poached egg and spoon over the hollandaise. Serve immediately.

   Uses Four warm cooked toutons, warmed ham and ready poached eggs · Complete summer-savory blender hollandaise