Benedict Skillet

 

4 egg yolks, beaten

6 T. lemon juice

1 C. butter, melted

1 bag frozen shredded hash browns

Turkey ham, cubed

Eggs, 3 or 4 per person

 

To prepare sauce, place well beaten egg yolks in a saucepan over low heat. Slowly stir in the lemon juice. Cook, whisking constantly as you drizzle in melted butter and continue to cook until sauce thickens. In a skillet over medium heat, fry hash browns in a little oil. In another skillet, sauté cubed turkey ham in a little butter. In another skillet, fry 3 or 4 eggs per person. To serve, pile hash browns on a plate, top with ham, then eggs, and complete the Benedict Skillet with plenty of warm sauce.