Prosciutto Benedict Recipe
Make Prosciutto Benedict Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hollandaise Sauce
Poached Eggs & Assembly
Method
Hollandaise Sauce
- 1
Clarify butter
Cut 115 g unsalted butter into cubes and melt gently in a small saucepan over low heat until fully liquid. Skim any foam and, if desired, pour off clear butterfat leaving milk solids behind. Keep warm (very low heat) or transfer to a heatproof measuring cup and set over a pan of barely simmering water to stay warm.
- 2
Prepare double-boiler
Fill a medium saucepan with 2–3 cm of water and bring to a bare simmer. Place a heatproof bowl (metal or glass) over the saucepan so the bowl bottom does not touch the water.
- 3
Whisk egg yolks
In the heatproof bowl, combine 3 egg yolks, 1 tsp cold water, 1 tbsp lemon juice, 1 tsp Dijon mustard and 1 tsp salt. Whisk vigorously until mixture is slightly thickened and pale.
- 4
- 5
- 6
Season and adjust
Whisk in 0.25 tsp white pepper or a pinch of cayenne. Taste and add more lemon juice, salt, or pepper as needed. If sauce becomes too thick, whisk in a few drops of warm water to reach desired pouring consistency. Keep the hollandaise warm over very low heat or in a thermos until ready to serve (do not overheat or it will split).
Poached Eggs & Assembly
- 7
Toast muffins
Split 2 English muffins and butter each half with the 2 tbsp unsalted butter. Toast in a skillet over medium heat or under a broiler until golden and crisp. Keep warm.
- 8
Warm prosciutto
In the same skillet over medium heat, briefly warm 8 prosciutto slices for 20–30 seconds per side until just pliable and slightly crisp at edges. Remove and keep warm. (Prosciutto is thin and cooks quickly.)
- 9
Poach eggs
Fill a wide shallow saucepan with 8–10 cm of water and bring to a gentle simmer. Add 2 tsp white vinegar (this helps egg whites coagulate). Using a spoon, stir water to create a gentle whirlpool. Crack one large egg into a small cup, lower the cup close to the surface, and slip the egg into the center of the whirlpool. Poach 3–3.5 minutes for a runny yolk or 4–4.5 minutes for medium. Remove with a slotted spoon and transfer to a paper towel-lined plate briefly to drain. Repeat for remaining 3 eggs. Keep eggs warm by placing them in a bowl of warm water for a minute if needed, then briefly draining before plating.
- 10
Assemble
Place two toasted English muffin halves on each of two plates. Top each half with two slices of warmed prosciutto (folded to fit). Using a slotted spoon, place one poached egg on top of the prosciutto on each muffin half.
- 11
Sauce and finish
Ladle or spoon 2–3 tbsp of warm hollandaise over each poached egg so it coats the top and runs slightly down the sides. Sprinkle each portion with a pinch of salt and freshly ground black pepper to taste, and finish with about 1 tsp snipped chives per half (use the 2 tbsp total). Serve immediately.