Prosciutto & Eggs Benedict is one of those dishes you don’t make at home very often, and is something you might expect to find at a fancy brunch restaurant. However if you want to impress guests at home, then this is the perfect sophisticated breakfast dish to whip up – and it’s healthy. You can enjoy this flavorful and filling, protein-rich meal from Bottiglia Cucina Enoteca without downing an entire day’s worth of calories.
* Macro counts are for 1 serving.
Freshness is tantamount at Bottiglia, from the luscious herb-friendly cuisine to the breathtaking ambiance. Located in the stunning Green Valley Ranch, Bottiglia is an ageless restaurant that offers sophisticated rustic Italian fare, cuisine that is approachable, friendly and savory, as well as a wine list that robust and unique, giving guests and array of choices of vino from Napa/Sonoma, Italy, France and all around the world.
Ingredients
16 thinly sliced prosciutto slices
4 thin English muffins (split)
2 tsp white wine vinegar
8 all natural large whole eggs
2 tbsp micro planned pecorino
8 micro basil leaves
1 pinch ground black pepper
3 tbsp Hollandaise sauce (see instructions below)
Directions
Fill a 10-inch nonstick skillet half full of water. Add the white wine vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil.
Gently break 1 of the eggs into the water taking care not to break the yolk. Repeat with the remaining eggs. Reduce the heat to a gentle simmer. Cook 3 ½ minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain and set on a plate.
To assemble: Toast the split English muffins in a toaster oven. Place two halves of the toasted muffin on each plate and top each halve with two slices of the sliced prosciutto forming a cup to hold the poached egg. Repeat, so you have for servings of two on each plate.
Place a poached egg on each toasted muffin with prosciutto. Then spoon hollandaise sauce over each of the poached eggs, completely cover with sauce and garnish with micro planed pecorino a pinch of ground black pepper and micro basil leaves.
For Hollandaise sauce: Vigorously whisk 4 egg yolks and 1 tbsp of lemon juice together in a stainless steel bowl and until the mixture is thickened and double in volume.
Place bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
Slowly drizzle in a half cup of melted butter and continue to whisk until the sauce is thickened and double in volume.
Remove from the heat, whisk in a pinch of cayenne and kosher salt. Cover and place in a warm spot until ready to use for the prosciutto & eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
