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Eggs Benedict w/ Parma Ham

(Serves 2)


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

4 eggs

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.

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