Prosciutto Eggs Benedict* Recipe
Poached eggs, English muffin, hollandaise
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Ingredients
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Eggs
Hollandaise Sauce
Assembly
Method
Eggs
- 1
Poaching the Eggs
Fill a large saucepan with water and bring it to a gentle simmer. Add the white vinegar to the water. Crack each egg into a small bowl before gently sliding it into the simmering water. Poach the eggs for about 3-4 minutes for a runny yolk or longer if you prefer them firmer. Remove with a slotted spoon and set aside.
Hollandaise Sauce
- 2
Making the Hollandaise Sauce
Melt the unsalted butter in a small saucepan over low heat. In a heatproof bowl, whisk together the egg yolks and lemon juice until thick. Place the bowl over a pot of simmering water (double boiler) and continue whisking until the mixture doubles in volume. Slowly drizzle in the melted butter while whisking constantly until the sauce is thickened. Add salt and a pinch of cayenne pepper to taste. Set aside.