- 12
Ingredients
- BRUSH:
- 6 Tbsp. unsalted butter, melted
- 2 pkg. presplit English muffins (12 muffins total)
- Salt and black pepper
- SWEAT:
- 2 cups diced onions
- 2 Tbsp. minced fresh garlic
- 1/2 tsp. freshly grated nutmeg
- 2 Tbsp. olive oil
- 1 pkg. frozen, chopped spinach, thawed and squeezed dry (10 oz.)
- WHISK:
- 4 cups half-and-half
- 10 eggs
- 1 cup grated Parmesan
- 3 Tbsp. Dijon mustard
- 1 1/2 tsp. kosher salt
- 1/2 tsp. cayenne pepper
- ADD:
- 12 oz. cooked ham, torn into
- bite-sized pieces
- Hollandaise Sauce:
- MELT:
- 2 sticks unsalted butter (16 Tbsp.)
- REDUCE:
- 1/3 cup white wine vinegar
- 1/3 cup dry white wine
- 2 Tbsp. minced shallots
- 1 tsp. black peppercorns
- WHISK:
- 3 egg yolks
- 4 tsp. fresh lemon juice, divided
- Salt and cayenne pepper to taste
Preparation
Step 1
Preheat oven to 350°. Coat a 9×13-inch baking dish with nonstick spray.
Brush butter on cut sides of muffin halves; season with salt and black pepper. Cut muffin halves into 9 pieces each; spread on two baking sheets. Toast muffin pieces until deep golden, about 30 minutes,
rotating baking sheets halfway through.
Sweat onions, garlic, and nutmeg in oil in a skillet over medium heat, covered, until onions soften, 5–6 minutes. Stir in spinach; cook 1 minute.
Whisk together half-and-half, eggs, Parmesan, Dijon, 1 1/2 tsp. salt, and cayenne in a large bowl. Add ham, toasted muffin pieces, and spinach mixture and toss to coat. Transfer mixture to prepared
dish and cover with plastic wrap, pressing down so muffins begin
to absorb liquid. Refrigerate pudding 3 hours or up to 1 day.
Preheat oven to 350°. Remove plastic wrap and cover pudding with foil.
Bake pudding 30 minutes. Remove foil and bake pudding 45 minutes more; let cool 15 minutes before serving. Prepare hollandaise while pudding bakes. Drizzle hollandaise over each serving.
Hollandaise Sauce:
Melt butter in a saucepan over low heat; skim off and discard foam.
Reduce vinegar and wine with shallots and peppercorns in a saucepan over medium heat until it measures 3 Tbsp. strained liquid, 15–20 minutes. Simmer 1-inch water in a saucepan over medium low heat.
Whisk egg yolks and vinegar reduction in a stainless steel bowl. Place bowl over simmering water (don’t let bowl touch water). Whisk mixture vigorously until yolks begin to thicken and whisk begins to leave trails, 2 minutes. Remove bowl from heat.
Off heat, whisk in 2 tsp. lemon juice. Begin whisking butter into yolk mixture a drop at a time. As the mixture starts to thicken, whisk
in remaining butter in a thin stream. If the mixture gets cold, return bowl to pan of simmering water and continue whisking in butter. Whisk in remaining lemon juice; season with salt and cayenne. If sauce seems too thick, thin with a little warm water. To keep sauce warm, transfer to a heatproof vessel; place in a pan of warm water set over low heat.
Stir sauce often to keep smooth.
Recipe Variation:
Béarnaise Sauce
Makes 1 2/3 cups; Total time: 30 minutes
• Substitute tarragon vinegar for white wine vinegar, if desired
• Add 1 sprig fresh tarragon to reduction
• Decrease fresh lemon juice to 2 tsp.
• Add 2 Tbsp. chopped fresh tarragon to finished sauce
Per Tbsp.: 69 cal; 7g total fat (5g sat); 39mg chol; 2mg sodium; 0g carb; 0g fiber; 0g protein
Per serving with hollandaise: 621 cal; 43g total fat (24g sat); 309mg chol; 1112mg sodium; 33g carb;
2g fiber; 24g protein