Tuscan Benedict Recipe
Prosciutto / Fresh Tomato / Fresh Basil / Hollandaise / Balsamic Drizzle / English Muffin
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Ingredients
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Main Ingredients
Method
Preparation
Prepare the Hollandaise Sauce
In a double boiler or a heatproof bowl over simmering water, whisk together the egg yolks, lemon juice, salt, and pepper until pale and slightly thickened. Gradually whisk in melted butter until the sauce is thick and creamy. Remove from heat and set aside.
Cook the Eggs
Bring a pot of water to a gentle simmer. Crack the eggs into small bowls and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.
Toast the Muffins
Cut the English muffins in half and toast them until golden brown.
Assemble the Dish
On each toasted muffin half, layer prosciutto, a slice of fresh tomato, and a few basil leaves. Place a poached egg on top and drizzle with hollandaise sauce.
Finishing Touches
Drizzle balsamic vinegar over the assembled dish and season with additional black pepper if desired. Serve immediately.