Eggs Benedict with Salsa and Smoked Ham

Eggs Benedict with Salsa and Smoked Ham
  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Servings: 2
Imprimer la recette


1 package of Tour Eiffel Country Smoked Ham (175 g)
4 eggs
2 toasted English muffins
30 ml white vinegar (2 tbsp)
½ clove garlic (or 1 small)
30 g chopped coriander (2 tbsp)
30 ml olive oil (2 tbsp)
10 ml red wine vinegar (2 tsp)
1 large tomato, seeded and diced
½ diced green pepper
½ diced red onion
2.5 g ground cumin (½ tsp)
15 ml olive oil (1 tbsp)
15 ml red wine vinegar (1 tbsp)
5 g chopped coriander (1 tsp)
smoked ham


  1. Dressing: Finely chop garlic and coriander. Place in a small jar with lid. Add the olive oil, red wine vinegar, salt and pepper, and shake well. Set aside.
  2. Salsa: In a bowl, combine the diced tomatoes, green pepper, red onion and coriander. Add cumin, olive oil, red wine vinegar, salt and pepper. Mix well and set aside.
  3. Fill a saucepan ¾ full with water and heat until it is almost boiling (do not allow to boil). Add the white vinegar. Break an egg into a small bowl. Stir water with a wooden spoon to create a whirlpool and, gently drop the egg into the water from the small bowl. Repeat for all 4 eggs. Cook for 3 to 4 minutes. Remove cooked eggs with a slotted spoon and lay them on a plate lined with paper towel.
  4. Place 2 slices of ham on both sides of the toasted English muffins, followed by a little salsa, the poached egg and another dollop of salsa; top with dressing and coriander.
  5. Ready to serve.

Note: Try it with our other varieties of Tour Eiffel Ham (175 g): Parisian Cooked or Black Forest Smoked.

Charcuterie La Tour Eiffel
1020, boul. Michèle-Bohec, Blainville (QC) J7C 5E2
Phone: 1-800-361-0001
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