Country Eggs Benedict

Glenlaurel A Scottish Inn & Cottages

14940 Mount Olive Road , Rockbridge, OH 43149-9736 USA


  • Country Ham Eggs Benedict
  • 2 English Muffin
  • Country Ham (Shaved)
  • 3 T. Clarified Butter
  • 2 Eggs (Poached)
  • Herb Tabasco Hollandaise
  • 5 Egg Yolks
  • 1 ¼ C. Clarified Butter (Warm above body temperature )
  • +/- 3 T. Tabasco (To taste)
  • 2 T Fresh Sage
  • 2 T Fresh Chives
  • 2 T Fresh Thyme
  • 2 T Fresh Basil
  • 2 T Fresh Rosemary
  • Salt & Fresh Cracked Black Pepper (To taste)
  • Truffle Spinach
  • 1 T. Clarified Butter
  • ½ Shallot (minced)
  • 2 Garlic Cloves (minced)
  • 4 C. Spinach
  • 2 T. Truffle Oil
  • Caviar (To Garnish)


  1. Country Ham Eggs Benedict
  2. 2 Eggs (Poached)
  3. In a sauté pan heat clarified butter over medium- high heat. Split English muffin length ways and toast in pan until crunchy and golden in color. Once toasted, remove the English Muffin. Using the same pan, render country ham until warm, then place atop the English Muffin halves. Top with poached egg and cover with hollandaise. Garnish with truffle spinach and caviar.
  4. Herb Tabasco Hollandaise
  5. In a heat resistant bowl over a double boiler, whisk egg yolks and tabasco until lemon in color (be careful as to not scramble the eggs). Once combined, slowly stream in warm clarified butter. Add Fresh herbs and season to taste.
  6. Truffle Spinach
  7. In a small sauté pan, sweat shallot and garlic with clarified butter until translucent. Add spinach and cook until wilted. Remove from heat and evenly coat with truffle oil. Place on poached egg and top with caviar.
About this recipe:

Country Eggs Benedict