Eggs Benedict
Ingredients
| 6 | slices | Boar’s Head Sweet Slice® Smoked Ham, Thinly Sliced |
| 2 | tbsp | Butter |
| 6 | Egg | |
| 1 | tsp | White Vinegar |
| 3 | English Muffins | |
| 1 | Hollandaise Sauce mix |
Directions
- Prepare Hollandaise sauce according to package directions. Melt 1 tablespoon of butter in frying pan and warm ham for approximately one minute.
- Fork split english muffins, toast and lightly butter. Layer one slice of ham on top of each muffin slice.
- Poach eggs by heating 2″ of water in a sauce pan or skillet to boiling. Add vinegar and reduce heat to simmer. Break eggs, one at a time, into a shallow cup or saucer. Holding cup close to water’s suface, slip eggs into water. Cook 3-5 minutes.
- Lift eggs from the water with slotted spoon and place on top of ham, Spoon warm hollandaise sauce over eggs.
- Makes 6 servings.
Pancetta Gorgonzola Frittata
Ingredients
| 4 | oz | Boar’s Head Pancetta, Diced |
| ½ | cup | Boar’s Head Gorgonzola, Crumbled |
| 2 | tbsp | Pepperoncini, Chopped |
| 2 | tbsp | Yellow Onion, Diced |
| 6 | Egg, Lightly Beaten | |
| ¼ | tsp | Black Pepper, Ground |
| ¼ | tsp | Kosher Salt |
Directions
- Pre-heat conventional oven to 325F. Cook pancetta in an 8″ non-stick frying pan over medium heat for 4 minutes. Drain off excess fat.
- Add onions and pepperoncini to the pancetta and cook for 2 minutes.
- Beat eggs, salt and pepper until thoroughly mixed. Add beaten egg mixture to frying pan and cook for two minutes, continually moving the raw eggs to the bottom of the pan. Sprinkle with Gorgonzola cheese.
- Wrap handle of frying pan with aluminum foil and place pan in oven. Bake for 6 minutes or until desired doneness.
- Yield: 2 servings.
