Whip up a quick version of a classic French hollandaise sauce using just a handful of ingredients. The lusciously rich, lemony and smooth sauce also pairs beautifully with cooked asparagus or green beans.
Servings and Ingredients
|4 Hy-Vee English muffins, split|
|8 slice(s) Hy-Vee Deli Virginia ham, about 8 ounces|
|8 Hy-Vee large eggs|
|½ c. Hy-Vee plain Greek yogurt|
|½ c. Hy-Vee mayonnaise|
|2 tsp. Hy-Vee lemon juice|
|1 tsp. Hy-Vee yellow mustard|
|Fresh chives, chopped, for garnish|
Things To Grab
- Baking sheet
- Large saucepan
- Custard cup
- Slotted spoon
- Small bowl
- Small saucepan
- Preheat oven to 350 degrees. Place muffin halves and ham slices in a single layer on a baking sheet. Bake for 10 to 15 minutes or until muffins are toasted and ham is hot. Keep warm.
- To poach eggs, lightly grease a large saucepan. Fill halfway with water. Bring to a boil; reduce heat to maintain a simmer. Break one egg into a custard cup. Carefully slide into simmering water. Repeat with remaining eggs. Simmer, uncovered, for 3 to 5 minutes or until desired doneness. Using a slotted spoon, carefully remove eggs.
- Meanwhile, for sauce, in a small bowl combine yogurt, mayonnaise, lemon juice and mustard. Transfer to a small saucepan. Cook and stir over low heat just until warm; do not boil.
- To serve, top each muffin half with a ham slice and poached egg. Spoon sauce over eggs. If desired, garnish with chives.
Make-ahead directions: Poach eggs as directed and place in bowl of ice water. Refrigerate for up to 1 day. Dip eggs, four at a time, in simmering water for about 2 minutes before serving. Combine sauce ingredients and refrigerate for up to 1 day. Heat as directed before serving.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 205mg
- Sodium: 650mg
- Total Carbohydrates: 16g
- Protein: 16g