Eggs Benedict w/Prosciutto

This recipe for Eggs Benedict is absolutely delicious! We modified it a little bit, but still kept it classic and delectable!

The recipe for this feeds up to 6 people (3 people if each are having 2 benedicts, 6 people if each are having one).

IMAGE: ©2010 nrbernardPHOTOGRAPHER

HOLLANDAISE SAUCE

What you will need: 

3 egg yolks

Cider Vinegar 3 Tbsp.

Crushed whole black peppercorns 1/2 tsp.

Unsalted butter, melted 2/3 cup

salt and pepper to taste (Kosher salt and freshly ground peppercorns work best)

lemon juice 1/2 tsp - 1 tsp

Prep & Cooking:

                                                                                                            

Fill a large saucepan/pot 1/2 way with water and bring to a boil. Find a medium-sized bowl that will fit securely over the saucepan (stainless steel works best, but if you don't have stainless steel, glass gets the job done too). This will first serve as your double boiler for whipping the Hollandaise and then later as your poaching vessel for the eggs.

Place cider vinegar and crushed whole black peppercorns in a small saucepan over medium heat and reduce until vinegar thickens and is reduced to approximately 1 Tbsp. Strain vinegar into your medium-sized bowl.

Whisk egg yolks vigorously into vinegar. While whisking, hold the bowl (use a towel or oven mitt to hold the bowl - you don't want to burn your fingers!) over your pot of boiling water. Whisk mixture until egg yolks thicken and lighten in color. Because of the steam created from the heat of the boiling water, you may need to remove the bowl from the heat while whisking to prevent the eggs from over cooking - once the bowl has cooled slightly, place it over the heat again (you may need to repeat this a few times). The sauce should be velvety and smooth.

While continuously whisking (it is very important that you DON'T stop whisking! Pausing mid-whisk could cause the yolks to over cook and the sauce to get lumpy!), drizzle melted butter slowly into egg yolks. Add a small amount of butter at a time to ensure the sauce attains the proper thickness - if you add all the butter at once, you will lose control over the sauces thickness.

Once the butter has been incorporated and the thickness of the sauce is to your liking, add lemon juice, salt and pepper to taste.

Place hollandaise sauce on the back of your stovetop (burners off!) to keep warm while you poach your eggs.

SAUTEÈD ONIONS

What you will need:

Butter, 1.5 Tbsp.

1 medium white onion, small dice 

Salt and fresh cracked pepper to taste

To Cook:

Melt butter over medium heat in a medium-sized sautèe pan. Add chopped onions, season with salt and pepper and cook until translucent and slightly browned. Turn heat off and set aside.

POACHED EGGS & ENGLISH MUFFINS

What you will need:

English muffins, 3 ea.

Fresh whole eggs, 6 ea.

White Vinegar, 2 Tbsp.

Prosciutto di Parma, 12 thin slices (if you do not want to use prosciutto, you can substitute ham or Canadian bacon).

Fresh chopped thyme, 3 sprigs

Your double boiler will now serve as your poaching liquid!

Prep & Cooking:

Bring water up to a low simmer and add white vinegar.

One at a time, crack each egg into a small bowl and slowly pour into poaching liquid. 4 eggs can be easily managed in the poaching liquid when added one at a time. *** Poach eggs for 4 min (cook longer for a hard cooked egg yolk). Remove eggs from water using a slotted spoon. Gently place eggs on a paper towel-lined plate to strain excess water. (Eggs are not the most attractive things when poached, so try not to jump to a quick conclusion that you may have done something wrong in the process!)

*** Start toasting and plating your english muffins while eggs are poaching.

Now you can start building your Eggs Benedict!

Top each english muffin with sauteed onions. Place 2 slices of Prosciutto di Parma on top of the onions followed by one poached egg. Spoon Hollandaise over the top and sprinkle with fresh chopped thyme.

We hope you enjoy your Eggs Benedict, Taste Buds style!