Eggs Benedict w/ Parma Ham
5 egg yolks
12 tablespoons salted butter
3 tablespoons lemon juice
1 teaspoon white pepper
1 teaspoon salt
Pinch of cayenne pepper
Directions for Hollandaise
In a microwave safe bowl, heat butter until melted and hot. Set aside.
Meanwhile in a double boiler over rolling boil, combine egg yolks, lemon juice, salt, white pepper, and cayenne until smooth and well-blended.
Using whisk, slowly add hot melted butter and process until a thick sauce has formed. Set the entire double boiler aside off heat, covered with a cotton towel.
4 English muffins, split and toasted
4 tablespoons butter
4 slices Prosciutto di Parma
1 teaspoon white vinegar
Pinch of salt
4 blades of fresh chives, chopped
Preheat oven to 400 degrees F. on a baking sheet. Arrange English muffins cut side up and bake until toasted, about 15 minutes. Spread 4 tablespoons butter over toasted muffins and keep warm.
On a parchment lined baking sheet, arrange prosciutto and cook until crispy, about 5-7 minutes. Set aside.
Plate the English muffins cut side up, 2 per plate and top with one slice each of Parma ham. Set aside.
In a large pot, bring about 6 cups of water, salt and vinegar to boil over medium high heat. Turn heat off. Using a slotted spoon, stir the water until it begins to swirl. Gently drop four eggs in water, one at a time and turn heat back on. Once bubbles begin to form on the side of the pot, cook eggs for 90 seconds. Using a slotted spoon, remove eggs and transfer to the English muffins and prosciutto, one egg per muffin. Repeat with remaining eggs.
Top with warm hollandaise sauce and fresh chopped chives.