Prosciutto Benedict Recipe
Prosciutto, béchamel, two poached eggs on buttered toast
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Béchamel Sauce
In a saucepan, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of all-purpose flour and whisk for about 1 minute until it forms a roux. Gradually add 1 cup of milk while whisking continuously to avoid lumps. Cook until the sauce thickens, about 5 minutes. Season with salt, black pepper, and a pinch of nutmeg. Set aside.
- 2
Poach the Eggs
Fill a pot with water and bring it to a simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
- 3
Toast the Bread
While the eggs are poaching, toast the bread slices until golden brown. Once toasted, spread 1 tablespoon of butter on each slice.
- 4
Assemble the Dish
On each slice of buttered toast, layer 2 slices of prosciutto. Top with a poached egg and generously spoon béchamel sauce over the top. Season with additional black pepper if desired.
- 5
Serve
Serve immediately while warm. Enjoy your Prosciutto Benedict!