Eggs Benedict with Jamón Serrano & Smoked Paprika Hollandaise
This Eggs Benedict with Jamón Serrano & Smoked Paprika Hollandaise is perfect for a special occasion or your regular weekend brunch! The jamón is balanced by sautéed chard, poached eggs, and a smoky, peppery hollandaise, all served on top of buttery English muffins.
Equipment
- Immersion blender
- Medium saucepan
- Small mesh strainer
- Frying pan
Ingredients
Poached Eggs
- 4 eggs
- 1-2 tbsp apple cider vinegar
- Water
Smoked Paprika Hollandaise
- 3 egg yolks
- 1 tbsp lemon juice
- 10 tbsp butter, melted & hot
- ¼ tsp smoked paprika
- ⅛ tsp cayenne pepper
- ⅛ tsp white pepper
- 1 tbsp water, plus more if needed
- Pinch of salt, (optional if using salted butter)
Sautéed Chard
- 1 bunch Swiss chard, ribs removed & leaves chopped (about 3 cups)
- 1 tbsp butter
- Salt, to taste
- Cracked black pepper, to taste
Benedict
- 4 oz jamón serrano, (about 8 thin slices)
- 2 large English muffins, halved & warmed in oven
- Butter, for English muffins
- Diced chives, for garnish
- Smoked paprika, for garnish
- 4 poached eggs, (see ingredients above)
- Smoked paprika hollandaise, (see ingredients above)
- Sautéed chard, (see ingredients above)
Instructions
Poached Eggs
- Crack an egg into a small mesh strainer set over a bowl. Let the runnier/watery parts of the whites run off through the strainer into the bowl.
- Place the egg into a separate bowl.
- Set a large pot of water on the stove and heat it until it’s at a light rolling boil (not vigorous). Add some apple cider vinegar to the water.
- Using a spoon, stir the water slowly in a circular motion to create a vortex in the middle.
- Carefully drop the egg into the vortex and cook for 7 minutes, or until whites are cooked and yolk is still soft/runny.
- Remove egg with a slotted spoon and place on a paper towel lined plate until ready to use.
Smoked Paprika Hollandaise
- Add egg yolks, lemon juice, spices, white pepper, & salt to a high sided container & blend with an immersion blender.
- While blending, slowly stream in hot butter until sauce is thick, smooth, and warm and eggs are cooked.
- Blend in 1 tbsp water to thin out sauce. Add more if desired.
Sautéed Chard
- Melt butter in a frying pan over medium heat.
- Add the chard along with a squeeze of lemon and salt and pepper to taste.
- Cook until the chard has wilted slightly, about 3 to 5 minutes.
Benedict
- Butter each English muffin half and top each with 1/4th of the sautéed chard, then 2 slices of the jamón.
- Add a poached egg to each half and pour on some hollandaise.
- Garnish with chives and more smoked paprika, if desired.