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Wayne's Eggs Benedict~Stonewall Style

One large Slice multigrain toast
Two thin slices of tomato
Two thin slices of Turner's Sugar Cured Virginia Country Ham
Two Poached eggs
Two tablespoons of light McCormick Hollandaise Sauce
Tarragon, chives, Balsamic Vinegar


Prepare the Hollandaise from one McCormick sauce package following the directions that call for water, so the sauce is light. As the sauce thickens, add a teaspoon of Dill as you stir. Cover and put on very low heat. Break the two eggs into a rolling boil of water with a good splash of vinegar added. Put the bread in the toaster. While the bread is toasting, lightly sauté the tomato slices in olive oil with a teaspoon of balsamic vinegar. When the toaster pops up the bread, put the sautéed tomato slices on the toast side by side. Sprinkle with some Tarragon. Lay the slices of ham on each tomato. Your eggs will be done just right as you come to this point, so ladle them onto the ham and top with the Hollandaise Sauce. Garnish with chopped Chives. Yummy :-)

You can order this locally produced delicious Virginia's Finest Ham at You probably have had this as we have it as an option substitute for the smoked salmon for our Nova Scotia Eggs Benedict. The Turner Family has been making this local product for years. Ron Turner is presently running the Ham House. A very nice easy guy, he will see that you get the good stuff. I would use the uncooked thin sliced, but the cooked is good too. The ham is hand trimmed and sliced, so there is very little or no fat and only lightly salted. There is a toll free number (877-Eat Hams), so give Ron a call and tell him you want some ham like Wayne gets at the Stonewall Jackson Inn. Give him my regards when you call.