Eggs Benedict with Prosciutto
Servings: 2 People
Ingredients
Hollandaise Sauce
- 4 large Eggs Separated
- 1/4 cup Dry White Wine
- 1 dash Ground Sea Salt
- 1 dash Fresh Ground Pepper
- 1 dash Paprika
- 1/2 lemon Fresh Lemon Juice
Eggs Benedict
- 8 cups Water
- 2 tbsp White Wine Vinegar
- 16 slices Prosciutto 4 per English muffin or per taste
- 4 large Eggs
- 2 whole English Muffins 4 sliced
- 1/3 cup Scallions Chopped
Instructions
Hollandaise Sauce
- Separate eggs and put yolks into a metal or glass bowl.
- Use a double boiler with an inch of water and bring to a very soft simmer!
- Whisk egg yolks vigorously until frothy.
- Add white wine to the egg yolks.
- In a sauté pan melt two sticks of butter. Separate the milk fats from the butter using a spoon by scooping into another container to be saved for other use or thrown away.
- Pour butter through a strainer or cheese cloth and you should have about 8 oz of clarified butter when finished.
- Put egg yolk and wine mixture on double boiler and add freshly squeezed lemon juice and whisk vigorously. Slowly and carefully add a little bit of butter at a time while constantly whisking (make sure water is at a low simmer and not too hot while doing this)!
- Once at a custard consistency; approximately 3-5 minutes. Remove from heat and add the salt, pepper and paprika. Stir to combine.
- Set aside.
Eggs Benedict
- Begin boiling water and 2 tbsp of white wine vinegar in a large pan.
- Once water is at a high boil, turn to a very low simmer.
- Toast the English muffins.
- While the English muffins are toasting, heat Prosciutto in a sauté pan for approximately 2 - 3 minutes and set aside.
- Once water is at a very low simmer, vigorously swirl the water to create a vortex. Carefully break eggs into ramekins, slowly add eggs one at a time into the vortex. Cook approximately 2 1/2 minutes to 3 minutes maximum per egg.
- Remove eggs carefully using a slotted spoon onto a paper towel lined plate to absorb excess water.
- If hollandaise sauce is too thick add a tsp of hot water from double boiler until at a custard consistency.
- On each plate add the two slices of English muffin, top with 4 slices Prosciutto on each slice, add one poached egg to each and top generously with Hollandaise sauce.
- Sprinkle with chopped scallions.
- Serve and enjoy!