Friday, June 13, 2014

Tarragon Mashed Potatoes, Ham and Eggs Benedict

What a week it's been! I have been so busy with work lately, that my poor little blog has been neglected. After such a long work week, I needed something easy and comforting for dinner tonight. 

There wasn't much in the fridge, as I haven't had time to get to the grocery store. There was a bowl of leftover mashed potatoes that hubby made the other night, 4 eggs, some deli ham, and a few fresh herbs. Hmmm . . . I can work with this!

I went to the ingredients search on Allrecipes and typed in "mashed potatoes" and "ham".  I noticed a beautiful photo for the Ham Cups and Eggs recipe, and I knew right away that it was taken by one of my fellow Allrecipes Ambassadors (lutzflcat). She takes the most beautiful photos of the food that she makes. I quickly read her review (she gave it 5 stars), and knew that this was going to become dinner tonight!

Tarragon Mashed Potatoes, Ham and Eggs Benedict

4 cups mashed potatoes
1 tablespoon of fresh tarragon, chopped
4 slices of deli ham
4 eggs
2 tablespoons of butter
1 teaspoon of fresh parsley, chopped
1 package of Knorr® Hollandaise sauce (prepared as directed on the package)
Salt & Pepper (to taste) 

  1. Preheat oven to 375°. Grease the bottom and sides of a 1-1/2 quart casserole dish with butter.
  2. If using leftover mashed potatoes, heat them in a glass bowl in the microwave for 2-3 minutes, until hot.  Re-whip them with a potato masher or electric mixer.
  3. Add chopped tarragon to the mashed potatoes, mix well, and spread in the bottom of the prepared casserole dish.
  4. Make 4 wells into the mashed potatoes. Line each of the wells with 1 slice of deli ham, using the ham to form a cup.
  5. Crack an egg into each of the ham cups.
  6. Sprinkle the entire casserole with the fresh parsley, salt and pepper.
  7. Cut the butter into small pieces and place them on top of the potatoes.
  8. Bake in the preheated oven for 30 minutes. If the tops of the eggs are not set to your liking, turn the oven on broil for a few minutes, until the top of the eggs reached the desired consistency.
  9. While the casserole is baking, prepare the hollandaise sauce.  Keep warm until ready to serve.
  10. To serve, divide among 4 plates and drizzle with hollandaise sauce.

Slightly adapted from Allrecipes

This was a fabulous and comforting Friday night dinner! Served with a couple of slices of fresh tomato and hubby's homemade bread ... what more could I ask for?

Buon Appetito!


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