PROSCIUTTO EGGS BENEDICT
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
Author: That Oven Feelin'
Serves: 2 servings
INGREDIENTS
- 4 eggs
- 1 sheet puff pastry dough
- 4 slices prosciutto
- parsley, for garnish
- 1 egg yolk, to brown the puff pastry
- 8 asparagus spears
For the Hollandaise Sauce:
- 4 egg yolks
- 1 tbsp lemon juice
- 1 stick butter (8 tbsp), melted
- cayenne pepper, to taste
- salt, to taste
INSTRUCTIONS
- Preheat the oven to 400 degrees Fahrenheit.
- Using a stainless steel food ring, cookie cutter, or overturned glass, punch out 4 disks from the puff pastry dough. Place the puff pastry disks on a prepared baking sheet and lightly brush with an egg yolk. Bake for 10 to 15 minutes, until the pastry has turned a golden brown. Set aside.
For the Hollandaise Sauce:
- While the pastry is baking, prepare the hollandaise sauce. Add 4 egg yolks and lemon juice to a medium-size stainless steel bowl. Whisk until the yolks are fluffy and have nearly doubled in size. Place the bowl over a pot of simmering water, while whisking vigorously.
- Slowly drizzle in the melted butter and whisk until the sauce becomes thick and fluffy. Whisk in the cayenne pepper and salt, then remove from heat. Set aside.
- Poach the eggs by bringing a small pot of water to a simmer. Use a slotted spoon to swirl the water and gently add an egg. Allow the egg to cook for 2-3 minutes, making sure the yolks are still runny. Use a slotted spoon to remove the eggs from the water and place them on a paper towel to drain.
- Blanch the asparagus spears by adding the spears to a pot of simmering water and cook for 2 to 4 minutes. When the asparagus spears are crisp-tender, place the spears into an ice bath to stop the cooking process. Then, place the spears onto a paper towel to drain.
Assemble the Eggs Benedict:
- Top the puff pastry disk with a slice of prosciutto and a poached egg. Drizzle with hollandaise sauce. Garnish with chopped parsley and freshly ground black pepper. Serve immediately with blanched asparagus.
