Country Style Eggs Benedict

You may also like my other popular recipes! You can find them at the bottom of this post!
Join me – Pinterest | Facebook | Instagram
Join our FACEBOOK GROUP to see all of our recipes in one place!
Did you try this recipe? Hashtag #bakedinthesouth so I can see!
And be sure to subscribe for free weekly recipes delivered straight to your inbox!
Thank y’all so much for stopping by! Come on back now, ya here?!
Now here are the directions!
For Hollandaise: I always keep 3 extra eggs and 1 extra stick of butter handy when making hollandaise, just in case it “breaks” and I have to throw it away. If the mixture does begin to separate, it is probably too hot. Bring it off the heat and whisk in an ice cube, to cool it quickly. Continue whisking until mixture begins to blend again. Return to low heat. This happened to me this morning! But don’t worry, those ice cubes saved the day!
Now that I have completed terrified you, here is how you make the perfect hollandaise!
Melt on stick of butter in a small saucepan on low-medium heat or over a double boiler until fully melted. Try to keep the temperature as low as possible! When you whisk in the eggs, you don’t want them to “fry” but to blend in with the butter.
As soon as butter is melted, quickly whisk in three eggs. This is the most important part, so keep whisking! Add 2 T. lemon juice, salt & pepper and continue whisking until mixture thickens and becomes creamy.
While eggs are poaching and hollandaise is thickening, heat ham slices in a frying pan. I like to use smithfield country ham slices. You can usually find these in the deli section or you can ask the deli to slice some for you.
For assembly:
Place heated ham slice on biscuit, drain poached egg and place on top of ham. Spoon warm hollandaise on top. Serve immediately!

Country Style Eggs Benedict
Ingredients
- 6 refrigerator homestyle biscuits, baked according to package directions
- country ham slices
- 9 eggs, 3 for hollandaise sauce, 6 for poaching
- 1 stick butter
- 2 T. vinegar
- juice from 1 lemon
- salt & pepper
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
I’ve never made eggs benedict before, so thanks for the step-by-step tutorial! I’ve got to try these out for breakfast one day.
–Becky
preppypremed.blogspot.com
so good! you must try this recipe!
I love Eggs Benedict + I totally forgot about it. I will be making this soon! Happy Weekend xx
thanks for stopping by!
That looks so yummy! Can’t wait to try it!
so yummy! and great for special occasions!
Yummy. My mouth is watering! Thanks for linking up to Marvelous Mondays!
Julie