Toutons Benedict

I do look forward to my weekend brunches and this one really hit the spot. Toutons instead of a toasted English muffins are much better as the base for this twist on a classic brunch dish. Fried tomato slices are delicious with this brunch and are just excellent with the freshly made Hollandaise Sauce.
 
Now I know some of you are thinking why didn't he use fried bologna instead of ham? Don't Newfoundlanders love fried bologna? Well I don't much care for bologna, fried or otherwise really, but fill yer boots if you'd rather use that. I happened to have some beautiful Dijon Mustard and Demerara Sugar Glazed Ham leftover from supper the other night which I sliced thin and lightly fried before slipping it on top of a warm touton along with a poached egg and a simple blender version of Hollandaise Sauce. 

You can find the simple touton recipe here .

Easy Summer Savoury Hollandaise Sauce
4 toutons
4 poached eggs
8 ounces thinly sliced and lightly fried ham


Easy Summer Savoury Hollandaise Sauce

3 egg yolks

1/2 teaspoon yellow mustard
1 - 2 tablespoons lemon juice
1/2 tsp fresh or dried summer savoury
1/2 cup hot melted butter

In a blender combine the egg yolks, mustard and lemon juice for only a few seconds. With the blender on medium speed, slowly pour in the hot butter in a thin stream. The sauce should thicken quite quickly. Pour into a bowl and keep the bowl warm in a warm water bath while preparing the other components of the Toutons Benedict.

Place the cooked ham on the warm toutons, top with a poached egg and finally the Hollandaise sauce.