Last year I
saw Giada DeLaurentis make something very close to this… it looked AMAZING and
so I recreated it. And guess what!? It WAS AMAZING! I think I would even go through the trouble
of making stuffing – just to make this again.
This is a wonderful twist on your regular Eggs Benedict. I’m having fun coming up with other
interesting variations. Adding the sage
to the hollandaise sauce is super yummy and savory. This recipe will make four benedicts; serving
two people.
Ingredients:
2 cups
leftover stuffing/dressing (my stuffing
is savory – using cornbread and containing lots of celery, onions and
sage. I’m not sure how this would turn
out if your stuffing incorporates fruit.)
2 eggs
3/4 cup bread crumbs
3/4 cup bread crumbs
Olive Oil,
for frying
4 eggs,
poached
2 small ham
steaks
Knorr
Hollandaise sauce, made according to the package instructions
Fresh Sage
Directions:
Combine
stuffing, eggs and bread crumbs in a bowl.
Mix thoroughly and form four patties.
Heat olive
oil in a skillet; fry the patties until golden brown on each side. Set aside, but keep warm.
Warm the ham
steaks in the same skillet. Cut them in
half to fit on each patty.
While frying
the patties, make the hollandaise according to the package instructions. Knorr makes a wonderful product and truly
tastes homemade. I also love their
Béarnaise sauce; excellent! After the
hollandaise is prepared, tear some fresh sage and add to the sauce. Set aside.
Poach the eggs. (I got an egg poaching pan a couple of years
ago. The little cups are non-stick and
make poaching eggs A BREEZE!)
Assemble the
benedicts; patty, a touch of hollandaise, ham steak, a touch of hollandaise,
egg, and more hollandaise. It’s a taste
treat for your mouth!!
