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Eggs Benedict

Ingredients

4 large slices of prosciutto
4 large eggs
4 english muffins

hollandaise sauce
1 cup unsalted butter
3 egg yolkes
2 tablespoons water
1 teaspoon fresh lemon juice
salt and pepper

Method

To make hollandaise sauce, put the butter in a small saucepan and melt it gently over a very low heat, without letting it brown. Put the egg yolks, water, and lemon juice into a blender and process until frothy. With the blad turning, gradually pour in the melted butter and steady stream until the sacuse is thickened and glossy. Transfer to sauce to a bowl set over a saucepan of hot water, cover and keep warm.

Broil or saute the slices of prosciutto until really crisp and keep them warm in a low oven. To poach the eggs, ring a saucepan of lightly salted water to a boil. Add 1 tablespoon vinegar, and reduce to a gentle simmer. Swirl the water well with a fork and crack 2 eggs into the water. Cook for 3 minutes, remove with a slotted spoon and repeat with other eggs.

Meanwhile, toast the muffins whole. Top each with some prosciutto and one of the poached eggs. Spoon hollandaise over stack; salt and pepper.

NOTE

Yeild: 4
From: Brunch, Louise Pickford

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