Browning Ham for Eggs Benedict Louisiane
Hi, this is Dave for Expert Village. Today we're going to make a California creole type of eggs Benedict. So we have the potatoes frying still, we have some Hollandaise here and have our ham cut and here's how we're going to prepare that. Now since ham usually has plenty of fat in it just inheritally we don't need to add any oil to it. Some people like to do it almost like with bacon but in this case we're not, we're going to use a dry pan that we heated a little bit and we're just going to drop these right in. We're going to get these nice and brown heated through cause you know the ham is already cooked so there is not problem there. So we'll just go ahead and put that in. You can hear that sizzle a little bit and we'll get a brown on one side and then we'll flip it over. It's starting to get brown on one side so we'll just flip it over it's going to add much more flavor on it.