Eggs Hawthorne

 In Breakfast, Main Dishes, Recipes
Eggs Hawthorne
Serves 4
Eggs Hawthorne is my version of Eggs Benedict. I lightly butter and toast English muffin slices, add a slice of grilled ham, a nest of sautéed spinach, and a lightly poached egg, and top it off with a luxurious Hollandaise sauce.
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  1. 2 English muffins, sliced in half
  2. Unsalted butter
  3. 8oz. package of fresh spinach or a bunch of spring asparagus spears
  4. Freshly grated nutmeg
  5. 4 slices grilled ham
  6. 4 poached eggs
  7. Blender Hollandaise sauce
  8. Cayenne pepper
  9. Kosher salt and freshly ground pepper
  1. Instructions
  2. Lightly butter and toast the muffin slices.
  3. In a small saucepan, melt a tablespoon of butter, add spinach, and cook until wilted. Season to taste with nutmeg, salt, and pepper. Set aside.
  4. Melt two tablespoons butter in a ribbed iron skillet and sauté, turning the ham slices so that you have criss-cross grill marks. Set aside.
  5. To poach an egg, bring a small sauce pan of water to a boil. Add a tablespoon of distilled white vinegar. This helps the whites to coagulate and hold together. I stir the water to make a vortex, crack the egg, and drop it in. Cook for 2 minutes and 15 seconds for a nice, loose yolk. Cook a bit longer if you like a tighter yolk. Remove egg and let drain. (cont’d next page)
  6. To assemble, place a slice of ham on the toasted muffin, make a nest of spinach, and gently place the egg on the spinach. Spoon the Hollandaise sauce over top. Sprinkle with cayenne pepper if desired.
  1. Blanched spring asparagus spears could be substituted for the green here. Simply bend the end of each spear until it snaps naturally, add the asparagus to a pan of boiling water, and cook for about 2 minutes, until just tender. Plunge the spears in a bowl of ice water to stop the cooking and set the bright green color.
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