This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HamUpTheHolidays #WhatsLeftForWhatsNext #CollectiveBias
PA Dutch Style Eggs Benedict serves poached eggs and Hatfield® Classic Ham, and spinach with a touch of hot, sweet bacon dressing. A dish fit for a fancy brunch or family breakfast.
Eggs Benedict is one of my favorite breakfast treats to prepare. Simple poached eggs with meat and a sauce can be made in a variety of ways. It sounds complicated but only takes a few steps.
My favorite meat to use is ham steak. It can be cut to make a lovely presentation too!
I love that Hatfield® Classic Ham Steaks come fully cooked and ready to use in any meal. Saving time in the kitchen is especially important around the holidays. It’s nice to have a few Hatfield® Classic Ham Steaks on hand for quick meals like Ham and Bean Soup, or Ham, Mac & Cheese.
Did you know that Hatfield Ham is family owned and American made right here in my home state of Pennsylvania? I shop for mine at Weis Markets where I find a great selection of Hatfield® products.
Here’s a great offer from Hatfield®! For a limited time this Holiday season, enjoy $2 off any (1) Hatfield Ham.
I’m a PA Dutch girl at heart. A classic regional sauce I use is hot bacon dressing. This sweet and slightly sour sauce pairs so well with both ham and greens. It works perfectly for this version of Eggs Benedict.
This sauce stores well for several days so you can make it a day ahead too! I like to also cook my bacon ahead so it is ready to crumble into the sauce before serving.
For my PA Dutch Style Eggs Benedict, I start with the best ingredients.
Hatfield® Classic Ham Steaks can be easily cut with a donut cutter of drinking glass. I use the extra ham in omelettes or soups.
For the sauce, Whisk together cream, 1/4 cup butter. Heat over low.
Whisk together eggs, sugar and vinegar in a separate bowl. Slowly add egg mixture to cream. Simmer until thickened, stirring constantly.
I cook the ham and spinach in the same pan.
Poaching tip: Break your eggs one at a time into a small dish to pour into simmering water.
Time to put it all together.
Start with a buttered toasted English muffin. Add the ham and spinach.
Next, top with a poached egg.
Add bacon crumbles to sauce and spoon over eggs.
Top with green onion and extra bacon crumbles if desired.
PA Dutch Eggs Benedict
PA Dutch Style Eggs Benedict
Ingredients
- 1 Hatfield® Classic Ham Steaks
- 1 English muffin toasted
- 1 cup baby spinach
- 1 tbsp vegetable oil
- 2 eggs to poach
- 1/4 cup green onion, sliced
- sauce
- 4 strips bacon, fried and crumbled I use Hatfield® brand
- 1/2 cup half and half
- 1/4 cup butter
- 2 eggs, beaten
- 2 tbsp sugar
- 3 tbsp cider vinegar
Instructions
- Cut ham steaks into 4 3-inch rounds using donut cutter or drinking glass. Set aside.
- Preheat oven to 200 degrees. Heat medium-sized fry pan over medium heat. Add vegetable oil heat to sizzling. Add ham rounds and spinach. Cook ham on both sides until golden brown and spinach until wilted. Transfer to baking dish and keep warm in oven.
- sauce
- Whisk together half and half, 1/4 cup butter. In a 2-quart saucepan over low heat. until butter is melted.
- Whisk together eggs, sugar and vinegar. Slowly add egg mixture to cream. Simmer until thickened, stirring constantly. Remove from heat. Add 1/2 the bacon crumbles.
- Assemble Benedict onto a plate. Top toasted muffin half with ham and spinach.
- In a medium fry pan, heat about 1/2-inch water to a simmer. Slowly drop in eggs, one at at time. Cook eggs until whites are opaque but yolks still a bit runny. Use a slotted spoon to top spinach with egg.
- Drizzle with sauce and sprinkle with green onion and extra bacon crumbles.
