Ingredients for Aliya's Grilled Cheese Eggs Benedict
- 4 slices white bread
- 1/2 pound honey roasted ham
- 4 oz cheddar cheese
- 9-10 tablespoons butter (plus more for grilling bread)
- 7 eggs (3 large, 4 for poaching)
- 4-5 teaspoons lemon juice (plus more to taste)
- 7 teaspoons water
- 1/2 teaspoon salt
- a pinch of ground nutmeg
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How to Make Aliya's Grilled Cheese Eggs Benedict
- Gather all ingredients.
- Butter both sides of 4 slices of bread.
- In a large skillet, grill 1 side of each bread slice until golden brown. Set aside.
- Add 1/2 pound honey ham to the skillet and cook until warmed through and the honey glaze caramelizes slightly. Set aside.
- **Make the Hollandaise Sauce:** In a small bowl, whisk together 3 large eggs, 4-5 teaspoons lemon juice, and 3 teaspoons water until pale yellow and well combined.
- In a small nonstick saucepan, melt 6-7 tablespoons butter over low heat.
- Slowly whisk the egg mixture into the melted butter, stirring constantly until the sauce thickens. Remove from heat immediately; do not overcook.
- Stir in 1/2 teaspoon salt and a pinch of freshly grated nutmeg. Add more lemon juice to taste.
- Set aside.
- **Poach the Eggs:** In a small saucepan, melt 3 tablespoons butter and add 4 teaspoons water. Bring to a gentle simmer.
- Crack 4 eggs into the simmering water. Cover with a tight-fitting lid and cook until the whites are set and the yolks are cooked to your liking (approx. 3-5 minutes). If the water hasn't evaporated by then, remove the lid for the last minute or two.
- **Assemble the Benedict:** Return the grilled bread to the large skillet, cooked side up. Top each slice with cheese (about 1 oz per slice), and honey ham.
- Place the poached eggs on top of the ham and cheese.
- Generously spoon hollandaise sauce over each serving.
- Serve immediately with a sharp knife and fork. Enjoy with fresh fruit, hash browns, or on its own!
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
15g
Fat
320g
Carbs
9g
