breakfastcrepesmain dishrecipes November 19, 2011

Eggs Benedict Crepes

4 eggs (poached)
1 cup diced smoked ham
1 cup shredded swiss cheese
4 basic crepes

Hollandaise Sauce (recipe below):
3 egg yolks
4 T butter
6 peppercorns
3 T white-wine vinegar
Salt and pepper
1 T chopped dill
Combine vinegar and peppercorns in small saucepan.  Bring to a simmer and reduce to 1 T liquid.  Remove peppercorns.  Melt butter in microwave and set aside.  Place eggs in blender and mix on highest speed.  Through hole in lid, with blender still on high, slowly stream in reduced vinegar and butter to the eggs.  The mixture will be thick.  Season with salt and white pepper.  Serve immediately over crepes.  Top with dill. 
Layer eggs, ham, swiss cheese  in crepes – roll loosely.  Top with Hollandaise sauce.  Serve warm.