If anyone out there is reading (or knows us at all), you'll know that we enjoy "slutty" sauces like Hollandaise, we like eggs and we like eating and creating variations on Eggs Benedict. After stopping at the Spanish Table, a purveyor of all things Spanish (along with some Moroccan and Tunisian items) for the kitchen, we picked up some aged Manchego cheese and some jamón serrano with which we planned to make bocadillos, quick, uncooked ham and cheese sandwiches that were everywhere in Spain when we went on our separate trips to that beautiful country.
Instead, we used the Hollandaise recipe above along with the cheese, ham, bread and eggs to make another version of Eggs Benedict which we dubbed "Huevos Benedictos". The aged Manchego was a little too strong and Jim hasn't really come anywhere near to perfecting his poached eggs, but the "flavors were there" as Peta says.
Jim & Peta
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