Easy Eggs Benedict with Ham and Roasted Red Pepper Hollandaise

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This flavourful Easy Eggs Benedict with Ham and Roasted Red Pepper Hollandaise is an elevated take on a classic. Served on toasted Villaggio® Italian Style Thick Slice 100% Whole Wheat Bread and topped with tangy red pepper Hollandaise, it's a savoury choice for breakfast or brunch.

Breakfast

Quick and Easy

Sliced Bread

Ingredients

6 slices Villaggio® Italian Style Thick Slice 100% Whole Wheat Bread, toasted and buttered
1 1/2 cups (375 mL) fresh arugula
12 thin slices Black Forest ham
6 poached eggs
Pinch paprika
3/4 cup (175 mL) salted butter
4 egg yolks
2 tbsp (30 mL) lemon juice
1 tsp (5 mL) Dijon mustard
2 tbsp (30 mL) roasted red pepper pesto
1/2 tsp (2 mL) paprika
1/4 tsp (1 mL) each salt and freshly ground pepper

Directions

Poaching Eggs:

To poach eggs, fill a saucepan with enough water to come 3 inches (15 cm) up the side. Heat until water simmers gently; stir in 1 tsp (5 mL) vinegar.
Break each egg into a small dish; holding the dish just above simmering water, slip each egg into the water. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set and the yolk is cooked to the desired doneness.
Remove eggs with a slotted spoon; drain well on a paper towel.

Sandwich:

In a small saucepan, heat butter over medium-high heat until melted and bubbling.
Combine egg yolks, lemon juice and mustard in a blender; purée until smooth.
With the motor running, pour the bubbling butter into the blender.
Stir in red pepper pesto; season with paprika, salt and pepper.
Serve immediately.
Divide arugula and ham evenly among slices of bread; top each with a poached egg.
Spoon Red Pepper Hollandaise over top; sprinkle with paprika.

Tips: For a quick roasted red pepper pesto, purée roasted red peppers, 2 tbsp (30 mL) freshly grated Parmesan cheese, 4 tsp (20 mL) olive oil, 1 clove garlic, 1/4 tsp (1 mL) dried oregano and pinch each salt and pepper in a food processor until smooth.