Kick of your St. Patrick’s Day with something green, my Green Eggs and Ham Benedict that is. I was inspired not only by St. Patty’s Day but also by the classic children’s book “Green Eggs and Ham” by Dr. Seuss. The Chive and Parsley Hollandaise Sauce is delicious and by adding fresh herbs it gives the sauce a gorgeous shade of green as pretty as the green hills of Ireland. This recipe is so easy and delicious you will want to eat Green Eggs and Ham Benedict in a boat, with a goat, here, there, EVERYWHERE!
Chive & Parsley Hollandaise Sauce
1 1/2 sticks unsalted butter
4 extra-large egg yolks, at room temperature
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
2 pinches of cayenne pepper
2 tbs chives, chopped
2 tbs parsley, chopped
I know that Hollandaise sauce sounds complicated but it’s not. It has been given a bad reputation of being very difficult to make and very easy to mess up, but I promise you this is an easy, fool proof method of making Hollandaise Sauce. You will never have to fear making homemade Hollandaise Sauce again. Which is good because you will be wanting to make this recipe a lot.
First melt the butter in a small sauce pan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne, in the jar of a blender or a food processor. Blend for about 15. With the blender running, slowly pour the hot butter into the top of blender or the feeding tube of a food processor and blend for 30 seconds, until the sauce is thick. Add the fresh herbs to the hollandaise and blend for another 30 seconds until the sauce has become a beautiful shade of light green.
You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.
Now that we have taken care of the “Green” part of our Green Eggs and Ham Benedict time for the Eggs and Ham part.
2 english muffins
8 ounces of thick cut honey smoked ham( just ask the deli to give you thick slices of ham)
salt and pepper to taste
Traditional Eggs Benedict is prepared with poached eggs, but I find poached eggs more daunting to make the Hollandaise Sauce. Instead I made over easy eggs, not only are they easier but are faster too.
Place a non-stick pan over medium low heat. Add enough olive oil to coat the pan so the eggs don’t stick. Cook the eggs low and slow.
While the eggs are cooking toast the english muffins either in a toaster or in a 400º oven until lightly golden brown.
Heat up the slices of ham in a pan.
When the white of the eggs are opaque, flip the eggs carefully so you don’t break the yolks. Cook for about 1 more minuet so that the yolk will be slightly firm but still runny in then center just like a poached egg would be.
When all the components are done its time to build the Green Eggs and Ham Benedicts. Place about 2 ounces of ham on each toasted english muffin, top the ham with an egg, then generously spoon over the Chive and Parsley Hollandaise Sauce.
As always dig in and enjoy. Play one of these Irish Folk Songs while you cook and eat this meal and you will transported to Ireland in no time.