#ThankYouMiami How-To: Cooking Seaspice's Serrano Ham Benedict

The mother of all brunch occasions—Mother's Day—is just around the corner. As the brunch capital of the world, Miami has a thousand different options to choose from to host mom's annual celebratory brunch. Well, this year we're inspired to do things a little bit differently. We're thinking of showing mom just how much we care by whipping up brunch at home, featuring delicious dishes from our favorite Miami restaurants. Sounds a little more special, no?

If, like us, you're inspired and up for the challenge, we share the secret to Seaspice's Serrano ham benedict below to get your menu started. This dish is one of a handful of new brunch dishes the restaurant unveiled for spring and appeals to the charcuterie fanatic in us. Go on—take a look at how easy it is to put together. Worst case scenario, you throw in the towel and head to Seaspice where moms will be fêted by 2 hours of free flowing champagne (from 1 p.m. to 3 p.m.), live music, photo booths etc.

Serrano Ham Benedict Recipe

4 oz. Serrano ham

1 Idaho potato

3 shallots

2 whole eggs

2 egg yolks

8 oz. clarified butter

1/4 tsp. chives

1/4 tsp. sherry wine vinegar

1 tbsp. water

1 tbsp white vinegar

Gaufrette chips

On a mandolin, slice potato in water. Drain water and fry in oil at a low temperature until potato is crisp. Set on paper towel to dry oil. Season lightly with salt.

Hollandaise

In a small pot, bring water to simmer. Whisk egg yolks with sherry vinegar and water in a metal bowl until light and fluffy. Slowly whisk in clarified butter until emulsified season with salt.

Serrano ham chips

In a dehydrator, add 2 oz. slice Serrano ham until crispy. Alternately, dehydrate serrano ham in oven at 250 degrees for 3 hours or until crispy.

Poached eggs

Simmer water. Add white vinegar and add both eggs for 90 seconds until the egg white has encased the yolk. Remove from water and set aside.

Shallot and ham confit

Slowly sauté shallot in oil until soft. In a separate skillet, sauté 2 oz. Serrano ham and add to shallots. Season with salt.

Place gaufrette chips on plate. Spoon shallot and ham confit on top, followed by poached eggs. Ladel hollandaise on top of eggs and garnish with Serrano chips between each egg and chopped chives on the sauce.