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.
- 2 English muffins, sliced in half
- Unsalted butter
- 8oz. package of fresh spinach or a bunch of spring asparagus spears
- Freshly grated nutmeg
- 4 slices grilled ham
- 4 poached eggs
- Blender Hollandaise sauce
- Cayenne pepper
- Kosher salt and freshly ground pepper
- Lightly butter and toast the muffin slices.
- 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.
- 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.
- 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)
- 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.
- 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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