Eggs Benedict with prosciutto
Eggs Benedict is one of those dishes you don’t make at home very often, it’s something you might expect to find at a fancy brunch restaurant, however if you want to impress guests at home, then this is the perfect sophisticated breakfast dish. Try switching out the prosciutto for black forest ham or smoked salmon for a delicious alternative
Yield (serves): 4
Prep time: 10 minutes
Cooking time: 15 minutes
4 Very fresh large free range eggs
2 English muffins (split)
8 slices good quality prosciutto
For the hollandaise sauce
1 ¼ sticks (140 g) unsalted butter
2 free range egg yolks
1 tablespoon white wine vinegar
1 teaspoon lemon juice
Pinch cayenne pepper
1 sprig tarragon (finely chopped)
1. to make the hollandaise sauce begin by gently melting the butter, leave to one side to cool slightly
2. Place the egg yolks and one tablespoon of water into a large bowl and rest over a pan of lightly simmering water.
3. Using an electric whisk, beat the egg yolks until they are light and fluffy and have warmed through, use your finger to check the temperature, you only want the egg yolks to warm through and not to cook, if you leave the bowl on the heat for two long the eggs will scramble ruining the sauce.
4. Remove the eggs from the heat and continue to whisk for two minutes, then slowly add the melted butter in a slow trickle, whilst continuing to whisk the sauce
5. Once all of the butter has been incorporated add the vinegar, lemon juice, cayenne pepper, chopped tarragon and seasoning.
6. To keep the sauce warm, place the bowl back onto the pan of hot water but leave it off the stove.
7. Poach your eggs in a pan of simmering water with a touch white wine vinegar for 2 minutes. Using very fresh eggs will ensure that the egg whites stay together when cooking.
8. To serve, lightly toast your muffins, butter generously and gently place two slices of prosciutto onto each muffin, top with a poached egg and the hollandaise sauce and season with freshly ground black pepper.
Try using slices of smoked salmon or crispy smoked bacon as an alternative to prosciutto
For a vegetarian option simply leave out the prosciutto and serve two poached eggs per serving