Sunday is Easter, and the brunch business may take a hit as families cut back on restaurant expenditures. Why pay $10 per person for Eggs Benedict when you can easily make your own?

I’ll be the first to admit that our weekend recipe is decadent. The first clue is its creator, Southern cooking doyenne Paula Deen, who never met a stick of butter she didn’t like. The second is the hollandaise sauce, with all of its egg-yolky goodness.

Use your Easter ham to create this classic dish, which gets its name—and color—from the addition of orange juice and marmalade.

All of the ingredients should be available at your local natural and organic food store. Eat lightly on Monday to make up for your holiday splurge!

Rustic Orange Eggs Benedict

Makes 6 servings

1 tablespoon white vinegar
Butter, softened
6 slices French baguette, cut 3/4″ thick
6 slices cooked ham
6 eggs
1/2 cup orange marmalade
Easy Orange Blender Hollandaise (recipe follows)
Orange zest for garnish

Begin by filling a large skillet with water, halfway up the sides. Add vinegar and bring to a low simmer.

While water is coming to a simmer, heat a large grill pan to medium hot. Spread butter on one side of each piece of bread. Grill bread and set aside to cool slightly. While bread is cooling, grill ham slices until heated through.

Break eggs into the water to poach. Remove with a slotted spoon when whites are cooked through but yolks are still runny (approximately 3 to 4 minutes); place on paper towels to drain.

To assemble, spread grilled bread with orange marmalade. Top with 1 slice of grilled ham and 1 poached egg. Pour orange hollandaise over dish, and garnish with orange zest.

Easy Orange Blender Hollandaise

2 egg yolks
1 orange, juiced
1/2 cup unsalted butter, melted
1/2 teaspoon kosher salt

Put egg yolks, orange juice and salt in a blender and pulse to combine.

Place butter in a microwave-safe bowl and microwave until melted.

With blender running, gradually add melted butter into the egg mixture until smooth and frothy. Add a teaspoon of warm water if the sauce is too thick.

Recipe and photo courtesy of Smithfield