It has been at least two years, if not more, since I last made this and I don’t know why. It just kind of fell from the forefront of my consciousness and then suddenly one day the memory of it came flooding back. I have been thinking about it for weeks but my life has been such a crazy whirlwind lately, I haven’t had the time to make it. A few Sundays ago, the husband and I decided to take a hiatus from the entire world. We slept late and I made us breakfast. Yes, we played hooky from church. Hopefully, God will forgive us just this once. We really needed to spend some time together.
I would call this a modern spin on another brunch fave – Eggs Benedict. It was the very first recipe I ever made from my copy of The Oak Alley Plantation cookbook. You’ve heard me mention this cookbook a time or two before. It contains some of my favorite tried and true southern dishes – like this chicken and sausage gumbo recipe.
This is a super easy recipe for brunch or just a lazy Sunday morning. I served these over buttermilk biscuits. Prepare your biscuits first and while they bake, get the eggs ready to go. Then while the eggs bake, make the hollandiase sauce. If you like your eggs runny, I would suggest checking on them after 10 minutes or so.
I’m sure you’ve probably heard rumors that hollandaise sauce is tricky to make. This recipe is food proof and it really does make the dish. Or if you are like my husband – a country boy a heart – drown them in a generous helping of white gravy.
- 1 stick (8 tablespoons) butter
- 8 eggs
- ½ cup diced ham or bacon
- ½ cup shredded cheddar cheese
- 2 tablespoons finely chopped onions
- 2 tablespoons minced fresh parsley
- ½ cup Italian-style bread crumbs
- Salt and pepper, to taste
- Paprika, to taste
- 8 biscuits or English muffins (you could even use toast)
- 2 large egg yolks, room temperature
- 1 teaspoon sea salt
- ¼ teaspoon cayenne pepper
- 8 tablespoons unsalted butter, melted and brought to room temperature
- Juice of 1 lemon
- Salt and pepper, to taste
- Preheat oven to 350 degrees.
- Put one tablespoon of butter into eight muffin cups. Crack one egg into each cup.
- Combine ham or bacon, cheese, onions, parsley, bread crumbs, salt, and pepper. Sprinkle mixture over each egg. Sprinkle the top of each egg with paprika.
- Bake for 20-25 minutes for hard-cooked eggs, 10 – 15 minutes for soft-cooked eggs.
- Serve over biscuits or English muffins.
- Drizzle with hollandaise sauce or white gravy if desired.
- Blend egg yolks, salt, and cayenne pepper in a blender until smooth.
- With the blender still running, add half of the melted butter. Add half of the lemon juice. Repeat with remaining butter and lemon juice.
- Season with salt and pepper to taste.
- Serve immediately. Sauce will keep for up to two hours at room temperature. Do not refrigerate or heat Hollandaise sauce.