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Sheet Pan Eggs Benedict

You’ll need:

Bread (I used sour dough bread today) 5 slices to get my family fed! 😉

Olive oil for drizzling

1 tsp oregano 🌿

1 tsp basil

5 eggs

5 slices of ham

4 1/2 cups arugula

1 medium vine rip tomato sliced

1 avocado seeded and sliced

Salt to taste

To make sauce:

1 stick of unsalted butter (melted)

4 egg yolks

1 tbsp lemon juice

1/2 tsp salt

Whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened. Remove from heat, and add salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Heat oven to 425 degrees place sour dough onto pan and drizzle each slice with olive oil, oregano and basil. Add ham to pan and drizzle with olive oil. Crack 5 eggs into pan being carful not to break the yolks. Sprinkle eggs with salt. Place pan into pre heated oven for 3 minutes then flip the sour dough over so it gets crispy on both sides. Leave in until eggs are cooked to liking. I did another two minutes after I flipped then removed from oven.

For the California style eggs Benedict I washed my avocado then cut in half. Removed meat from inside with a spoon then sliced lengthwise. I also washed and sliced a vine ripe tomato.

To assemble take 1 slice of sour dough toast and place on to a plate. Then add arugula, tomatoes (add a little salt at this time to tomatoes if you would like) then add ham, egg and avocado! Top with hollandaise sauce and serve! Enjoy!!!

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