Eggs Benedict Recipe

Time30m

Serves2

sourdough toast, prosciutto, poached eggs, hollandaise, chili flake, potatoes, mixed greens salad

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Ingredients

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1
Prepare the Potatoes
Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
2
Make the Hollandaise Sauce
In a saucepan, melt the butter over low heat. In a separate bowl, whisk the egg yolks and lemon juice until pale. Slowly add the melted butter to the yolks while whisking continuously until thickened. Season with a pinch of salt.
3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes, until the whites are set but the yolks are runny. Remove with a slotted spoon.
4
Toast the Sourdough
While the eggs are poaching, toast the sourdough slices until golden brown.
5
Assemble the Dish
On each slice of toasted sourdough, layer the prosciutto, followed by a poached egg. Drizzle with hollandaise sauce and sprinkle with chili flakes. Serve alongside boiled potatoes and a mixed greens salad.