I love good left-overs. There is nothing as satisfying as standing in front of the fridge and knowing you have a few slices of delicious gammon or roast turkey to turn into something delectable. It’s also satisfying because I feel incredible proud of my resourcefulness and the fact that I’m not wasting when I use up left-overs.
We always have left-over gammon after Christmas and most often it’s just used for sandwiches or eaten as is but I wanted to turn it up a notch and so I thought of two really great ideas to use up gammon left-overs. Today I’m sharing my recipe for Eggs Benedict with gammon with you because it is one of my all-time favourites. I have always been obsessed with Eggs Benedict. I love how the soft poached eggs are coated with a silky Hollandaise, almost like a comforting blanket.
I normally use ham or prosciutto for my Eggs Benedict but when you have gammon, you really should try it this way. The salty, smokiness from the gammon adds the most insane flavour and every now and then you get this hit of sweetness from the glaze. It is pure perfection with the silky hollandaise and crisp toasted muffin. Perfect for a Boxing Day breakfast!
- 4 English muffins, halved and toasted
- 8 free-range eggs, poached
- left-over Gammon, thinly sliced
- 3 extra-large egg yolks
- 150g (5.29 ounces) butter, melted
- juice of 1 lemon
- salt to taste
- To make the Hollandaise, place the egg yolks and lemon juice in a tall container/blender and blend with your hand blender until frothy and light.
- Very slowly, pour in the melted butter in a thin constant stream whilst blending until the mixture is thick and pale yellow. If doing this with a hand blender, move the blended up and down whilst pouring in the butter to ensure it’s well incorporated.
- When the sauce is done, season to taste.
- To assemble the Eggs Benedict, top the toasted muffins with slices of gammon and the poached eggs.
- Top the eggs with hollandaise and serve.