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Toutons Benedict

Newfoundland Fried Bread "Toutons" form the base of this delicious Eggs Benedict version with lightly fried baked ham and a summer savoury flavoured Hollandaise Sauce.
Course Brunch
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 servings
Author Barry C. Parsons

Ingredients

  • 4 to utons
  • 4 poached eggs
  • 8 ounces thinly sliced and lightly fried ham

For the 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 optional
  • 1/2 cup hot melted butter

Instructions

  1. Prepare the toutons and lightly fry the ham. Hold them in a warm oven while you poach the eggs and make the Hollandaise sauce
  2. 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.
  3. Place the cooked ham on the warm toutons, top with a poached egg and finally the Hollandaise sauce.