Soulful Eggs Benedict

Ingredients

This recipe differs from the original Eggs Benedict by incorporating collard greens and ham hock, which are staples in Southern cuisine. The hollandaise sauce is also seasoned with a blend of spices commonly used in soul food, such as paprika and cayenne pepper. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 4 English muffins, split and toasted 4 English muffins, split and toasted
• 8 large eggs 8 large eggs
• 1 bunch collard greens, stems removed and leaves chopped 1 bunch collard greens, stems removed and leaves chopped
• 1 smoked ham hock 1 smoked ham hock
• 1/2 cup (120ml) white vinegar 1/2 cup (120ml) white vinegar
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 3 large egg yolks 3 large egg yolks
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 32g (16g saturated)
• Carbohydrates: 20g (3g sugars)
• Protein: 22g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the ham hock. Reduce heat and let simmer for 1 hour until the meat is tender and falling off the bone.
2. 2.
   Remove the ham hock from the pot and let cool. Once cooled, remove the meat from the bone and chop into small pieces.
3. 3.
   In a separate pot, bring salted water to a boil and add the collard greens. Cook for 5-7 minutes until tender. Drain and set aside.
4. 4.
   In a small saucepan, melt the butter over low heat.
5. 5.
   In a blender, combine the egg yolks, lemon juice, paprika, and cayenne pepper. Blend until smooth.
6. 6.
   With the blender running, slowly pour in the melted butter until the sauce is thick and creamy. Season with salt and pepper to taste.
7. 7.
   In a large pot, bring water and vinegar to a simmer. Crack the eggs into the water and poach for 3-4 minutes until the whites are set but the yolks are still runny.
8. 8.
   To assemble, place a toasted English muffin half on a plate. Top with a spoonful of collard greens, a few pieces of ham hock, and a poached egg. Drizzle with hollandaise sauce and serve immediately.

Treat your ingredients with care...

• Collard greens — Be sure to remove the tough stems before cooking and chop the leaves into small pieces for easier eating.

Tips & Tricks

• To save time, you can use pre-cooked ham hock instead of cooking it from scratch.
• If you don't have a blender, you can whisk the hollandaise sauce by hand, but be sure to whisk vigorously to prevent the sauce from separating.
• To keep the poached eggs warm while you assemble the rest of the dish, you can place them in a bowl of warm water until ready to use.

Serving advice

Serve the Soulful Eggs Benedict hot and fresh out of the kitchen for the best flavor and texture.

Presentation advice

Arrange the collard greens and ham hock on top of the poached egg for a beautiful and colorful presentation.