Prosciutto Toast L'avocat Recipe
Aruagula and prosciutto on top of English muffin with poached eggs and hollandaise sauce.
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Ingredients
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Toast Base
Toppings
Hollandaise Sauce
Method
Toast Base Preparation
Toast the English Muffins
Cut the English muffins in half and toast them until golden brown. Set aside.
Topping Preparation
Prepare the Toppings
Layer each toasted English muffin half with 2 slices of prosciutto and a handful of arugula.
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes until the whites are set, and the yolks are still soft. Remove with a slotted spoon and place on top of the arugula.
Hollandaise Sauce Preparation
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Allow it to cool slightly.
Prepare the Sauce
In a medium bowl, whisk the egg yolks and lemon juice together. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens and doubles in volume.
Incorporate the Butter
Slowly drizzle in the melted butter while whisking constantly until the sauce is thick and smooth. Season with salt and a pinch of cayenne pepper.
Assembly
Assemble the Toast
Top the poached eggs with the hollandaise sauce and serve immediately on the prepared English muffin halves.