Timpano Benedict Recipe
prosciutto cotto, soft eggs, hollandaise
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Ingredients
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Base
Hollandaise Sauce
Method
Base Preparation
- 1
Prepare Prosciutto and Muffins
Slice the prosciutto cotto into thin strips. Split the English muffins in half and toast them lightly until golden brown.
- 2
Poach Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and carefully slide them into the water. Cook for about 3-4 minutes or until the whites are set but the yolks remain soft. Remove with a slotted spoon and set aside.
Hollandaise Sauce Preparation
- 3
Prepare Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is thick and pale. Place the bowl over a pot of simmering water (double boiler) and continue to whisk while slowly adding the melted butter. Whisk until the sauce is thickened. Season with salt and a pinch of cayenne pepper. Keep warm.
Assembly
- 4
Build the Dish
On each toasted English muffin half, layer the prosciutto cotto. Top each with a poached egg and generously drizzle with the prepared hollandaise sauce. Serve immediately.