• 2 min read

As spring and Easter season arrives, our minds turn to bright fresh things, and of course, eggs!  We all love ‘em beside our country ham for breakfast, and what better way to enjoy ham n’eggs than by gussying them up Benedict style.

You might think this is too hard to make… but tis just the opposite. Step outside your usual comfort zone and impress your guests with a Benedict Breakfast Brunch come Easter.

You can even poach the eggs a day ahead for a ready-in-20 minutes spring breakfast. Get your Rays Country Ham ordered and ready. Add some fresh local strawberries and brew the coffee. Breakfast is served!

Serves 4

8 large eggs, poached* (2pp)
4 large slices sourdough bread
6 tablespoons butter, divided
about 1/4 cup sorghum molasses, opt.
2 tablespoons oil
1 lb. package Rays Country Ham slices**
1 package Hollandaise sauce mix
1 1/2 cups milk or half and half
1 tablespoon Dijon mustard
2 teaspoons dried sage
about 1/2 lb. crabmeat
several turns of freshly cracked black pepper and chives

Poach eggs and set aside.*

Heat skillet to medium heat. Spread a tablespoon of butter one side of bread slices. Toast in heated skillet on each side until golden brown and place on serving plates.  Brush buttered side with molasses.

Reduce heat to medium-low and add remaining 2 tablespoons of butter to skillet with the oil. Sauté ham slices about 2 minutes per side. Divide slices of ham over the toasted bread.

Add milk to drippings to deglaze pan. Add mix, mustard and sage.  Whisk for about 2 minutes until thickened. If too thick, add a bit more milk.  If desired, add 1-2 tablespoons butter.

Place 2 poached eggs per serving on top of ham slices. Scatter with crab and drizzle with sauce.  Garnish with freshly ground black pepper and chopped chives.

*How to poach eggs:
Eggs can be poached up to 24 hours in advance, helpful if making for a crowd. 
Heat 2-3 inches of water to a low boil. Break eggs, one at a time, into a custard cup. Slide gently into water. Do not stir. Remove with slotted spoon after white has set, 3-5 minutes. Drain on paper towel if using immediately. To hold, lower into ice water bath to chill. Drain and keep refrigerated till needed. Dip in warm water at serving time to quickly heat without further cooking.

** One of the 12 oz. packages of Rays Country Ham slices or two of the 8 oz. packages of Rays Country Ham Biscuit Cuts will serve about 4-6, depending on your desired portion sizes.