- 1/2 cup butter, cubed
- 1 tablespoon prepared pesto
- 4 large egg yolks
- 2 tablespoons water
- 1 tablespoon lemon juice
- 2 teaspoons white vinegar
- 4 large eggs
- 8 thin slices prosciutto or deli ham
- 4 fresh basil leaves
- 4 slices tomato
- 4 slices Italian bread (1 inch thick), toasted
- In a small saucepan, melt butter; stir in pesto. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter mixture, whisking constantly.
- Transfer to a small bowl. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve. Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water.
- Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
- To serve, layer prosciutto, basil, tomato and eggs over toast. Top with hollandaise sauce. Serve immediately. Yield: 4 servings.
Originally published as Italian Eggs Benedict with Pesto Hollandaise in Breakfast & Brunch Bookazine 2015, p52
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