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Monthly Stonewall Jackson Kitchen Recipes
Recipe of the Month
Wayne's Eggs
Benedict~Stonewall Style
Ingredients:
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One large Slice multigrain toast
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Two thin slices of tomato
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Two thin slices of Turner's Sugar Cured Virginia Country Ham
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Two Poached eggs
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Two tablespoons of light McCormick Hollandaise Sauce
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Tarragon, chives, Balsamic Vinegar
Directions:
Prepare the Hollandaise
from one McCormick sauce package following the directions that
call for water, so the sauce is light. As the sauce thickens,
add a teaspoon of Dill as you stir. Cover and put on very low
heat.
Break the two eggs into a
rolling boil of water with a good splash of vinegar added. Put
the bread in the toaster. While the bread is toasting, lightly
sauté the tomato slices in olive oil with a teaspoon of balsamic
vinegar.
When the toaster pops up
the bread, put the sautéed tomato slices on the toast side by
side. Sprinkle with some Tarragon. Lay the slices of ham on
each tomato. Your eggs will be done just right as you come to
this point, so ladle them onto the ham and top with the
Hollandaise Sauce. Garnish with chopped Chives. Yummy :-)
You can order this locally produced delicious Virginia's Finest
Ham at www.turnerhams.com
You probably have had this as we have it as an option substitute
for the smoked salmon for our Nova Scotia Eggs Benedict. The
Turner Family has been making this local product for years. Ron
Turner is presently running the Ham House. A very nice easy
guy, he will see that you get the good stuff. I would use the
uncooked thin sliced, but the cooked is good too. The ham is
hand trimmed and sliced, so there is very little or no fat and
only lightly salted. There is a toll free number (877-Eat
Hams), so give Ron a call and tell him you want some ham like
Wayne gets at the Stonewall Jackson Inn. Give him my regards
when you call.
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547 East Market Street
Harrisonburg, Virginia 22801
(540)
433-8233 (800) 445-5330
Info@StonewallJacksonInn.com
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