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Home » Recipes » Breakfast Recipes » Eggs Benedict with left-over Gammon

Eggs Benedict with left-over Gammon

December 13, 2012 by Alida Ryder 6 Comments

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Eggs Benedict with Gammon

I love good left-overs. There is nothing as satisfying as standing in front of the fridge and knowing you have a few slices of delicious gammon or roast turkey to turn into something delectable. It’s also satisfying because I feel incredible proud of my resourcefulness and the fact that I’m not wasting when I use up left-overs.

Eggs Benedict with Gammon

We always have left-over gammon after Christmas and most often it’s just used for sandwiches or eaten as is but I wanted to turn it up a notch and so I thought of two really great ideas to use up gammon left-overs. Today I’m sharing my recipe for Eggs Benedict with gammon with you because it is one of my all-time favourites. I have always been obsessed with Eggs Benedict. I love how the soft poached eggs are coated with a silky Hollandaise, almost like a comforting blanket.

Eggs Benedict with Gammon

I normally use ham or prosciutto for my Eggs Benedict but when you have gammon, you really should try it this way. The salty, smokiness from the gammon adds the most insane flavour and every now and then you get this hit of sweetness from the glaze. It is pure perfection with the silky hollandaise and crisp toasted muffin. Perfect for a Boxing Day breakfast!

 

Eggs Benedict with Gammon

Eggs Benedict with left-over Gammon

Left-over gammon adds incredible flavour to an old favourite. Salty, smoky gammon is heaven when paired with soft poached eggs, silky hollandaise and a toasted muffin.
5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: Christmas leftovers, eggs benedict, leftover ham
Prep Time: 5 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 25 minutes
Servings: 4
Calories: 529kcal
Author: Alida Ryder

Ingredients

  • 4 English muffins halved and toasted
  • 8 free-range eggs poached
  • left-over Gammon thinly sliced

for the hollandaise

  • 3 extra-large egg yolks
  • 150 g butter melted
  • juice of 1 lemon
  • salt to taste

Instructions

  • To make the Hollandaise, place the egg yolks and lemon juice in a tall container/blender and blend with your hand blender until frothy and light.
  • Very slowly, pour in the melted butter in a thin constant stream whilst blending until the mixture is thick and pale yellow. If doing this with a hand blender, move the blended up and down whilst pouring in the butter to ensure it's well incorporated.
  • When the sauce is done, season to taste.
  • To assemble the Eggs Benedict, top the toasted muffins with slices of gammon and the poached eggs.
  • Top the eggs with hollandaise and serve.

Nutrition

Calories: 529kcal | Carbohydrates: 27g | Protein: 16g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 743mg | Potassium: 212mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1817IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg

 

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Filed Under: Breakfast Recipes, Eggs Recipes Tagged With: Breakfast, Christmas food, Christmas recipes, Christmas special, egg recipe, Eggs Benedict, eggs Benedict with gammon, Eggs Benedict with left-over gammon

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Comments

  1. Luke Bresler

    December 21, 2012 at 7:04 PM

    Wow! Your blog is certainly living up to it’s name – this looks amazing!

    Reply
    • Alida Ryder

      December 24, 2012 at 9:38 AM

      Thanks so much Luke! 🙂

      Reply

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Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

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