RECIPES: Hiker’s Benedict

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INGREDIENTS

  • 1 English muffin
  • 4 tablespoons ham, diced
  • 2 tablespoons mushrooms, diced 1/2 inch
  • 2 tablespoons asparagus pieces
  • 2 tablespoons tomatoes, diced 3/8 inch
  • 2 eggs
  • 3 ounces hollandaise sauce
  • Sprinkle of paprika
  • Sprinkle of dill weed, dried
  • 1 lemon wheel
  • 2 bacon strips
  • 5 ounces ranch potatoes

DIRECTIONS

  1. Drop dry English muffin in toaster and pass to helm station
  2. Place ham, mushrooms, asparagus, and tomatoes in lightly oiled 8″ pan and cook until vegetables are tender
  3. Place vegetables and ham on dry English muffin in skillet
  4. Place eggs in poaching water and cook to desired temperature
  5. Place eggs on top of sauteed vegetables / ham and pass to helm station
  6. Top each egg evenly with 1/2 ounce hollandaise sauce
  7. Sprinkle paprika and dill weed on hollandaise and eggs
  8. Place lemon wheel twist in center of eggs
  9. Top eggs with bacon strips in a criss-cross patern
  10. Place ranch potatoes on plate next to the skillet handle