The classic fancy brunch dish is made even easier with a delicious Hollandaise sauce which takes only a few minutes in the blender. Dijon adds not only flavour but a lovely richness to the already heavenly sauce.
In a blender, combine the egg yolks, whipping cream, mustard, salt and cayenne pepper. Blend for a few seconds.
In a small saucepan, melt the butter over medium heat until bubbly.
With the motor of the blender running, slowly but steadily pour the hot butter into the yolks.
Halfway through, add the lemon juice.
Gradually pour in the rest of the hot butter.
Adjust seasonings. You may need to blend in more lemon juice, salt, or cayenne pepper.
In a large skillet over medium-low heat, heat the ham just so it is warm.
In a medium saucepan, poach the eggs to desired doneness. Be sure to drain them on a paper towel lined plate.
Place 2 toasted English muffin halves on a plate.
Top each English muffin half with 1 slice of warm ham and 1 poached egg.
Pour some of the Hollandaise sauce over the poached eggs, sprinkle with cayenne pepper and top with some of the mustard sprouts.
Repeat with remaining English muffins/ham/eggs/Hollandaise/sprouts.
Can prepare the Hollandaise ahead of time and pour it into a thermos to keep warm. Will hold for a few hours.
Can substitute peameal bacon, smoked salmon, slices of cooked bacon, fresh tomato slices or cooked spinach for the back bacon.
Can blend in 2 tsp fresh dill or tarragon to the Hollandaise sauce. Add it when adjusting the seasonings.
Serving Size 2 egg bennies
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.