Rustic Orange Eggs Benedict

I found this recipe last year in the local newspaper and tried it for our Easter brunch....we loved it! I'm so excited to make it again this year! I told Dave he had better tell me if he liked or not because if he did, it was going to become our Easter brunch tradition food. He said he liked it....so he is stuck with it forever! :-)

Rustic Orange Eggs Benedict

Serves: 6

1 T white vinegar

1/2 c butter, soft

6 slices of French baguette, 3/4 inch thick (I used English Muffins)

6 slices of Ham

8 eggs

1/2 c orange marmalade

Orange zest for garnish

Begin by filling a large skillet with water halfway up the sides. Add vinegar and bring to a low simmer. While water is coming to a simmer, heat a large grill pan to medium hot. Spread butter on one side of each piece of bread. Grill bread and set aside to cool slightly. While bread is cooling, grill ham slices until heated through.

Break eggs into the water to poach. Remove with a slotted spoon when whites are cooked through but yolks are still runny (approximately 3 to 4 minutes) and place on paper towels to drain.

To assemble, spread grilled bread with orange marmalade. Top with 1 slice of grilled ham and one poached egg. Pour orange holandaise over and garnish with orange zest.

Easy Orange Blender Hollandaise

2 egg yolks

1 orange, juiced

1/2 c unsalted butter, melted

1/2 t kosher salt

Put egg yolks, orange juice, and salt in a blender and pulse to combine. Place butter in a microwave-safe bowl and microwave until melted. With blender running, gradually add melted butter into the egg mixture until smooth and frothy. Add a teaspoon of warm water if the sauce is to thick.

If anyone has a good Easter recipe, please share!!!