Brunch is by far my favorite meal of the day. It isn’t Saturday morning if I’m not pouring myself a mimosa with freshly squeezed orange juice and whipping up some kind of eggy goodness. Usually omelettes are on the agenda for weekends, but this benedict dish is meant to change it up a little.
Adding a bit of lemon to the hollandaise really brightens up what is typically quite a heavy sauce, and using prosciutto instead of ham elevates it to the next level!
Lemony Eggs Benedict with Prosciutto
4 egg yolks
2 whole eggs
1 tablespoon fresh lemon juice
1/2 cup melted butter (plus extra for bread)
2 tsp white vinegar
ground white pepper
1/4 lb prosciutto
quarter of a loaf of crusty French bread
fresh chopped parsley
- Preheat the oven to 385 degrees. Start boiling water in a medium saucepan.
- Whisk the egg yolks and lemon juice together quickly in a medium metal or glass bowl, continuing until the mixture has thickened.
- Place the bowl of thickened sauce over a sauce pan filled a third of the way with hot, simmering water (do not let the bottom of the bowl touch the water). Slowly drizzle in the melted butter and whisk vigorously until the mixture has doubled in volume.
- Remove the sauce from the heat, season to taste with salt and white pepper. Cover and set aside in a warm place.
- Slice your crusty bread in half lengthwise, butter the insides, and toast until golden brown.
- Meanwhile, poach your eggs. Add the white vinegar to the boiling water. Crack one egg into a ramekin or small bowl. Using a wooden spoon, create a vortex of swirling water in the saucepan and gently lower the egg into the center. Repeat with the second egg. Cook for 3 to 3.5 minutes, or until the egg whites are set.
- Remove the bread from the oven. Place a poached egg on each half of toasted bread. Ladle a generous portion of lemony hollandaise sauce on each, and garnish with fresh parsley. Serve each with a pile of thinly sliced prosciutto.