Prosciutto eggs Benedict

Prep time: 5 min
Total time: 30 min
Serves: 4

Prosciutto Eggs Benedict

½ cup - butter
3 - egg yolks
1 tsp - lemon juice
1 tsp - lukewarm water
Salt and pepper to taste

4 - English muffins, sliced in half
1 tbsp - butter
8 slices - Soleterra d’Italia prosciutto
8 - poached eggs
1 tbsp - chopped chives

Make the hollandaise first. Melt butter and set it aside, then put a pot of water on the stovetop to boil. Put the egg yolks, lemon juice, water and a pinch of salt in a small stainless steel bowl and whisk until it thickens and turns creamy. Put the stainless steel bowl on the pot of boiling water (to create a double boiler or bain-marie). The bowl should not touch the water. Keep whisking rapidly while slowly adding the melted butter until the mixture doubles in volume and turns to a thick silken cream. Remove the bowl from heat and season with pepper. Cover with plastic wrap and store in a warm spot.

Lightly toast and butter the English muffins and place a slice of prosciutto on each muffin half. Drain the poached eggs on paper towel and then place an egg on top of each muffin half. Spoon 1 tbsp of hollandaise on each egg and sprinkle chives on top. Serve immediately.

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