(8 servings) Printable Version
Beat eggs with salt and pepper to taste.
Melt butter. Soft scramble eggs in butter.
To assemble, put one slice of ham on each crepe and spoon eggs on top. Fold crepe and ham over eggs and serve topped with warm Hollandaise.
Makes 8 filled crepes.
For The Hollandaise Sauce:
2 egg yolks
2 Tablespoons cream
1/4 teaspoon salt
few grains cayenne pepper
2 Tablespoons lemon juice or tarragon vinegar
1/2 cup butter or margarine
Set out a small double boiler. In the top of the double boiler, beat egg yolks and cream with a whisk until thickened and light-colored. Blend in salt and cayenne pepper.
Place top of double boiler over simmering water. (Bottom of double boiler top should not touch water.) Add lemon juice or tarragon vinegar gradually, while beating constantly.
Cook over low heat, beating constantly with the whisk beater until sauce is the consistency of thick cream. Remove double boiler from heat, leaving top in place. Beating constantly, add butter or margarine to egg yolk mixture, 1/2 teaspoon at a time. Beat with whisk beater until butter or margarine is thoroughly blended into mixture.
If necessary, sauce may be kept warm 15 to 30 minutes by setting it over hot water. Stir occasionally. Cover tightly.
This makes about 1 cup sauce.
About This Recipe:
Thrift store score! This recipe is from a 1982 book called Quick Dishes For The Woman In A Hurry from the Culinary Arts Institute's Adventures In Cooking Series. I found the book for $1.00 in a thrift store. It has loads of egg, waffle and quick bread recipes for breakfast lovers. It's out of print but you can occasionally find a used copy on Amazon.
Can't decide between crepes and Eggs Benedict? This ham and egg crepe with Hollandaise is the perfect solution.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
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