Today Jamón Pasión, your Spanish Ham store, brings you a recipe to suck your fingers, and never better said, since you have to dip bread. I am referring to the traditional spanish recipe for poached eggs, but with a delicious French sauce, although it is called Hollandaise Sauce. The secret is that we are going to add a good Ibeico Ham or Serrano Ham. And you can add it as you want, in more or less short slices, cubes, or cut in julienne. I prefer it sliced very, very thin and short. Go get the ingredients and kitchen utensils, here we go.
Eggs Benedict with Iberico Ham.
As I said in the lines above, they are basically poached eggs, but by adding the sauce and a slice of bacon (American stuff), we already have the famous recipe for Eggs Benedict or Benedictine. But we who are smarter, we are also going to put some pork, but Iberico pork and in Ham format. But do not doubt for a moment that with a Serrano Duroc Ham or a Additives free serrano Trevélez Ham, the recipe will also be yummy.
It is a recipe that is very fashionable in the USA for Brunch time (breakfast-lunch), although with what we Spaniards like dinner, it would be an exquisit starter.
Ingredients for 2 people.
2 slices of loaf or mold bread
Iberico or Serrano ham to taste
2 fresh eggs
Salt
For the Hollandaise Sauce:
2 egg yolk
1 tablespoon of lemon juice
1/2 tablespoon of cold water
a pinch of salt
125g butter
Preparation of Spanish ham with Low Temperature Eggs.
There are several ways to make eggs at a low temperature: in a sous vide oven, which is a container for cooking vacuum-packed products at low temperature; Or you can choose to take a saucepan with water, place a thermometer and put it on the fire. When the thermometer reads 65º we must introduce the eggs and lower the heat to a minimum to maintain the temperature. We must go playing with the temp. putting and removing the saucepan from the heat to maintain those 65ºC. With these options, you are going to spend 40 min to have the eggs done.
What if we switch to the alternative soft-boiled eggs or poached Spanish style? And so, as it already has the touch with the iberico Ham, we Spanishize it a little more.
FOR THE EGGS:
- You put water to boil, but just when it starts, without being gushing, is when we have to put the eggs.
- You can pour them in several ways: either by cracking it and making bags with plastic wrap, or by cracking it on a very small strainer and introducing it together with the egg in the pot. In both cases it will take about 4 minutes to have them ready.
FOR THE SAUCE:
- Put the egg yolk, lemon, water and salt in a saucepan. Bat with rods.
- Put the saucepan over low heat and add a little butter. As soon as it begins to dissolve, stir with the whisk and add the rest of the butter.
- Keep beating, being careful not to raise the temperature
- Remove the saucepan from the heat from time to time and stir vigorously. As soon as the rods leave grooves on the bottom, heat a little more until you get a creamy consistency.
I know you're salivating, and it's no wonder. Well, you already know what to make for breakfast or a snack for your girl or boy next Saturday.
There is a rumor on the net that says that when you buy Iberico Ham or Serrano Ham in our Jamón Pasión Online store, the recipes come out much better. Surely it will be because the passion that we put into what we do is transmitted to the elaborations.