Prosciutto Eggs Benedict

Name: Prosciutto Eggs Benedict
Ingredients: 1 teaspoon Olive Oil; 8 slices Prosciutto; 8 slices Challah Bread; 4 Tablespoons Butter, Or As Needed; Microgreens Or Chopped Chives, As Needed; FOR THE HOLLANDAISE SAUCE:; 3 whole Large Egg Yolks; 1 Tablespoon Lemon Juice; 1 Tablespoon Water; 1 stick Cold Unsalted Butter, Cubed; 1 pinch Cayenne Pepper; 2 pinches Kosher Salt, Or To Taste; FOR THE POACHED EGGS:; 8 whole Eggs; White Vinegar, As Needed For Poaching Eggs (about 1 Tablespoon Per Quart Of Water); 3 pinches Kosher Salt Or As Needed

16 ingredients

4 steps

Ingredients

1 teaspoon Olive Oil
8 slices Prosciutto
8 slices Challah Bread
4 Tablespoons Butter, Or As Needed
Microgreens Or Chopped Chives, As Needed
FOR THE HOLLANDAISE SAUCE:
3 whole Large Egg Yolks
1 Tablespoon Lemon Juice
1 Tablespoon Water
1 stick Cold Unsalted Butter, Cubed
1 pinch Cayenne Pepper
2 pinches Kosher Salt, Or To Taste
FOR THE POACHED EGGS:
8 whole Eggs
White Vinegar, As Needed For Poaching Eggs (about 1 Tablespoon Per Quart Of Water)
3 pinches Kosher Salt Or As Needed

Directions

1

Add oil and prosciutto to a large, nonstick pan. Turn heat to medium and crisp up for about 3 minutes on the first side and 1-2 minutes on the other side, cooking in batches if needed. For challah, use the same pan and add 1 tablespoon butter for every 2 slices of bread. Cook about 2 minutes per side or until toasted and golden brown, cooking in batches if needed. Keep warm in a low temperature oven (as low as your oven will go).
2

For hollandaise sauce, bring 1-2 inches of water to a simmer in a medium sauce pan. Use a stainless steel or glass bowl wide enough to sit on top of the pot to create a double-boiler. Whisk egg yolks, lemon juice and water off heat until lightened in color, about 2-3 minutes. Place bowl over water and whisk constantly until mixture is pale yellow and thickened, about 3-5 minutes. Remove from heat, as needed, to prevent eggs from overcooking. Off heat, whisk in a piece of butter until combined. Continue to incorporate butter one piece at a time, taking the bowl on and off the heat, as needed. Season with cayenne and salt. Cover to keep warm.
3

For poached eggs, fill a large sauce pan or saute pan with high sides with about 2 inches of water and bring to a gentle simmer. Crack eggs into separate ramekins or small bowls. Add vinegar to water. Using a wooden spoon, create a whirlpool in the water to encourage egg whites to wrap around yolks. Slowly pour each egg into the water in a clockwise fashion. Cook about 3 minutes for runny yolks or 4-5 minutes for a more set yolk. Remove eggs in the order they were added to the water with a slotted, spatula and drain on paper towels. Season with salt. Prepare in batches, as needed.
4

To assemble, place a slice of prosciutto over each slice of toast. Top with an egg, spoon over sauce and garnish with microgreens. Enjoy.