eggs benedict

Eggs Benedict

For two people, you'll need:
7 eggs
1 stick of butter, melted
2 English Muffins
1 lemon
1 T. Salt
1 T. White Vinegar
1 t. cayenne
1 t. black pepper
4 oz. Prosciutto di Parma
1 small tomato (4 slices)

1) Bring 4 inches of water to a simmer, add 1 T. white vinegar.

2) In a double boiler on low heat, whisk together 3 egg yolks + 2 T. lemon juice, plus 1 t. cayenne and 1 t. black pepper. Add the whole stick of melted butter. Whisk for 2 minutes.
*If you don't have a double boiler, make one by filling a saucepan with 2-3 inches of water, then placing a glass bowl over/in the saucepan.

3) When the water/vinegar is simmering, add eggs very gently, one at a time.
*It may help to crack the eggs into a small bowl first to slide them into the water more gently. For 4 eggs, it is ideal to cook them for 4-5 minutes, taking care that they do not stick to the bottom of the pan.

4) Toast the English Muffin halves in a broiler along with the prosciutto and the tomatoes (lay them all separately-the goal is to toast each component on its own, then assemble them later).

6) Remove the eggs with a slotted spoon, drain them on a paper towel.

7) Assemble 4 of these: English muffin, prosciutto, tomato, poached egg, dollop of hollandaise.

Enjoy with fresh fruit and a mimosa!