The Stonewall Jackson Inn Bed & Breakfast

Wayne's Eggs Benedict~Stonewall Style: Breakfast-Brunch

Servings: 0

Ingredients:

• 

  One large Slice multigrain toast

• 

  Two thin slices of tomato

• 

  Two thin slices of Turner's Sugar Cured Virginia Country Ham

• 

  Two Poached eggs

• 

  Two tablespoons of light McCormick Hollandaise Sauce

• 

  Tarragon, chives, Balsamic Vinegar

Step 1:

Directions: Prepare the Hollandaise from one McCormick sauce package following the directions that call for water, so the sauce is light. As the sauce thickens, add a teaspoon of Dill as you stir. Cover and put on very low heat.

Step 2:

Break the two eggs into a rolling boil of water with a good splash of vinegar added. Put the bread in the toaster. While the bread is toasting, lightly sauté the tomato slices in olive oil with a teaspoon of balsamic vinegar.

Step 3:

When the toaster pops up the bread, put the sautéed tomato slices on the toast side by side. Sprinkle with some Tarragon. Lay the slices of ham on each tomato. Your eggs will be done just right as you come to this point, so ladle them onto the ham and top with the Hollandaise Sauce. Garnish with chopped Chives.

Step 4:

You can order this locally produced delicious Virginia's Finest Ham at www.turnerhams.com You probably have had this as we have it as an option substitute for the smoked salmon for our Nova Scotia Eggs Benedict. The Turner Family has been making this local product for years.