Eggs Benedict

Name: Eggs Benedict
Ingredients: 2 whole English Muffins Split; 4 whole Eggs; 1 Tablespoon Vinegar; 4 pieces Prosciutto; 4 slices Sharp Cheddar Cheese; 1 stick Butter; 3 whole Egg Yolks; 2 teaspoons Lemon Juice; 1/2 teaspoons Salt; 1 pinch Cayenne Pepper; 1 Tablespoon Chopped Parsley For Garnish

11 ingredients

3 steps

Ingredients

2 whole English Muffins Split
4 whole Eggs
1 Tablespoon Vinegar
4 pieces Prosciutto
4 slices Sharp Cheddar Cheese
1 stick Butter
3 whole Egg Yolks
2 teaspoons Lemon Juice
1/2 teaspoons Salt
1 pinch Cayenne Pepper
1 Tablespoon Chopped Parsley For Garnish

Directions

1

In a small saucepan on medium heat, melt butter (or you can microwave it). Separate 3 egg yolks and put yolks in blender. Pour in lemon juice. I like freshly squeezed lemon juice, but you can use the bottled stuff. Add salt and cayenne. Give it a few pulses to mix up. Take top insert off the blender and slowly pour the hot butter in while blender is on low, allowing the butter to slowly emulsify into the egg mixture. Pour into the pan on low heat to keep warm, stirring often.
2

In another pan, saute prosciutto on medium-low, just to warm and crisp up a bit, about 2 minutes on each side. In a pan of boiling water, add 1 tablespoon vinegar and crack in an egg. Use a spoon to form the egg until the white gets completely done and the yolk is cooked a little. I use a egg poaching pan (see blog post). Repeat with remaining 3 eggs.
3

Toast the 4 English muffin halves in toaster. Layer on one prosciutto slice, then a cheese slice. Top with one egg and drizzle sauce over the top. Garnish with a sprinkle of parsley.