Easter Eggs Benedict
It's been a tradition in the Hale family for a while to have eggs benedict on Easter Sunday, so the first year I spent Easter with Adam's family when we were dating, I was able to experience this delicious meal with them. Now that it's five years later and we weren't with any family this year for Easter, we wanted to continue the Easter brunch tradition and make our own eggs benedict. And I have to say, it was surprisingly really easy. I am all about making things homemade and from scratch, but when we were at Trader's Joe's over the weekend and saw that they had their own hollandaise sauce we decided to try it because we love anything from TJ's and seriously it was amazing. All we added was some lemon juice and sprinkled paprika and parsley on top. That has to be the easiest way to make eggs benedict at home with the delicious sauce already made up for you.
| INGREDIENTS |
poached eggs [using an egg poacher]
hollandaise sauce [we add lemon juice]
paprika and parsley to taste
| DIRECTIONS |
Poach eggs with an egg poacher by boiling an inch of water in the bottom pan then bring to a simmer. After water has simmered for about a minute, add eggs to the top pan with individual cups to poach the eggs. While eggs are cooking for about five minutes, toast the english muffins and lightly spread with butter once done. Next, cook the ham slices on a large pan until they are warm and lightly grilled. Then heat up the Trader Joe's hollandaise sauce with some lemon juice added. Now you can begin assembling the dishes. Put the toasted english muffins on each plate then layer with the ham and sliced avocado. Next put the poached egg on top and cover with hollandaise sauce. You can sprinkle with paprika and parsley if desired. Now enjoy this delicious dish!