Hollandaise Sauce Changes Breakfast

I baked a ham early in the week, so we’ve been eating ham sandwiches until I’m ready for it to go away. As a send off, I’m using that last bit of ham, about 1/4 cup, for home-style Eggs Benedict. Home-style, because I didn’t have a single English muffin in the house,  found myself fresh out of Canadian bacon, and I didn’t poach my eggs.

But don’t be scared–hollandaise sauce is just a fancy name for white gravy, which I’ll flavor with the last sprinkles of ham, then create layers like this: 1) toasted bread (English muffin) 2) fried egg (poached) set on top of the (muffin) toast, 3) white gravy (hollandaise sauce) spooned on top. And it took only minutes.

Here’s the white gravy/hollandaise sauce part. I made only enough for two, so you’ll have to increase the recipe according to the chairs at your table: Melt 2 T butter in a sauce pan. Stir in about 3 T flour.

Blend the flour into the butter. It will look tacky at first, but it will smooth out as you add the milk and stir.

Start adding your milk. It took about 1/2 cup for the small amount I made. As you stir and cook over medium heat, it will thicken into a nice sauce.   

When you have your gravy the consistency you want, i.e., using more or less milk,  throw in that ham (or bacon, or sausage, or chopped zucchini, if you like). And that’s all there is to it! Layer it over your muffin/toast/egg and know THIS DOESN’T HAVE TO BE JUST FOR BREAKFAST ANY MORE.

I’d love to show you what this looked like, but all I got was the back of a head hanging over his plate . . .happy man.