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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
8 ounces Smithfield ham, cubed
1 1/2 cups soft French breadcrumbs
1/2 cup mayonnaise
1 large egg white
1 tablespoon grated fresh ginger
1/4 teaspoon ground red pepper
3 tablespoons peanut oil
2 tablespoons unsalted butter
4 large eggs, poached
Red Pepper Hollandaise Sauce
1 jarred roasted red bell pepper, drained and patted dry
2 tablespoons fresh lemon juice
1/2 cup unsalted butter, cut into pieces
3 large egg yolks
1/4 teaspoon kosher salt
Freshly ground pepper and chives
Place ham in a food processor; pulse until minced, about 12 times. Transfer to a large bowl; add breadcrumbs, mayonnaise, egg white, ginger, and red pepper and mix lightly but well. Form into 4 (3/4-inch) cakes; place on a wax paper-lined plate. To make ahead, refrigerate, covered, up to overnight.
Heat oil and butter in a large heavy skillet over medium-high heat until shimmering. Cook cakes until golden, about 3 minutes on each side. Drain on paper towels.
For Hollandaise sauce, process red bell pepper and lemon juice in a blender or food processor until smooth. Place butter in a small microwave-safe bowl. Cover with waxed paper and microwave on 50% power to melt, about 1 minute. Let cool slightly. Place egg yolks, red pepper mixture, and salt in a 4-cup microwave-safe bowl. Whisk until smooth. Whisk in cooled, melted butter until emulsified. Microwave on 70% power thickened, about 2 minutes, whisking briskly every 20 seconds. The mixture will resemble soft custard.
To serve, place a ham cake on each serving plate; top with poached eggs. Spoon Red Pepper Hollandaise Sauce on eggs and garnish with pepper and chives. Serves: 4
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HAM CAKES BENEDICT
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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
8 ounces Smithfield ham, cubed
1 1/2 cups soft French breadcrumbs
1/2 cup mayonnaise
1 large egg white
1 tablespoon grated fresh ginger
1/4 teaspoon ground red pepper
3 tablespoons peanut oil
2 tablespoons unsalted butter
4 large eggs, poached
Red Pepper Hollandaise Sauce
1 jarred roasted red bell pepper, drained and patted dry
2 tablespoons fresh lemon juice
1/2 cup unsalted butter, cut into pieces
3 large egg yolks
1/4 teaspoon kosher salt
Freshly ground pepper and chives
Place ham in a food processor; pulse until minced, about 12 times. Transfer to a large bowl; add breadcrumbs, mayonnaise, egg white, ginger, and red pepper and mix lightly but well. Form into 4 (3/4-inch) cakes; place on a wax paper-lined plate. To make ahead, refrigerate, covered, up to overnight.
Heat oil and butter in a large heavy skillet over medium-high heat until shimmering. Cook cakes until golden, about 3 minutes on each side. Drain on paper towels.
For Hollandaise sauce, process red bell pepper and lemon juice in a blender or food processor until smooth. Place butter in a small microwave-safe bowl. Cover with waxed paper and microwave on 50% power to melt, about 1 minute. Let cool slightly. Place egg yolks, red pepper mixture, and salt in a 4-cup microwave-safe bowl. Whisk until smooth. Whisk in cooled, melted butter until emulsified. Microwave on 70% power thickened, about 2 minutes, whisking briskly every 20 seconds. The mixture will resemble soft custard.
To serve, place a ham cake on each serving plate; top with poached eggs. Spoon Red Pepper Hollandaise Sauce on eggs and garnish with pepper and chives. Serves: 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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