Egg Benedicts Recipe
Fresh mozzarella and basil and warm prosciutto, two poached eggs, hollandaise sauce, Grazie potatoes
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Ingredients
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Eggs & Poaching
Base & Protein
Hollandaise Sauce
Grazie Potatoes (side)
Garnish
Method
Grazie Potatoes (side)
- 1
Roast potatoes
Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, minced garlic, chopped rosemary/thyme, smoked paprika, salt and pepper on a rimmed baking sheet. Spread in a single layer and roast 20–25 minutes until golden and tender, shaking the pan once halfway through. Keep warm.
Hollandaise Sauce
- 2
Prepare a double boiler
Set a small heatproof bowl over a pot with gently simmering water (bowl should not touch the water). Reduce heat so water is barely simmering.
- 3
- 4
Emulsify butter
Slowly drizzle the hot melted butter into the yolk mixture in a thin steady stream while whisking vigorously to form an emulsion. If sauce becomes too thick, whisk in hot water (1 tsp at a time) to reach a smooth, pourable consistency.
- 5
Season
Remove from heat, whisk in salt and black pepper. Keep the hollandaise warm over the still-warm (turned off) water or transfer to a warm thermos. Taste and adjust lemon, salt, or pepper as needed.
Base & Protein
- 6
Toast muffins and warm prosciutto
Split and toast the English muffins until golden. While still warm, lightly butter each half with the 1 tablespoon unsalted butter. Warm the prosciutto briefly in a hot skillet (30–45 seconds per side) just until pliable and fragrant — do not crisp. Place one warmed prosciutto slice on each muffin half.
- 7
Add mozzarella and basil
Slice the fresh mozzarella into 4 equal pieces (about 1 oz each). Place a mozzarella slice on top of each prosciutto-topped muffin half, then top with 2 basil leaves each. Keep warm (you can place in a 200°F/95°C oven for a minute if needed to slightly soften the mozzarella).
Eggs & Poaching
- 8
Bring water to gentle simmer
Fill a wide, shallow saucepan with about 2–3 inches (enough for 2 cups) of water and bring to a gentle simmer. Add 1 tablespoon white vinegar; do not salt the poaching water (salting can disperse the whites).
- 9
Poach eggs
Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and slip the first egg into the center. Poach 3–3½ minutes for a runny yolk, or 4 minutes for slightly firmer. Repeat with remaining eggs (work in batches if needed). Remove eggs with a slotted spoon and drain on a paper towel-lined plate; trim any ragged white edges if desired.
- 10
Season eggs
Lightly season poached eggs with a pinch of fine sea salt and keep warm for plating.
Assembly & Serve
- 11
Assemble Benedicts
Place the mozzarella-and-prosciutto-topped English muffin halves on warmed plates. Using a slotted spoon, place one poached egg on each muffin half.
- 12
