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PROSCIUTTO EGGS BENEDICT - (Free Recipe below)

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Prosegsbntc - Recipes
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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
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. 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:
  1. 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.
  2. 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.
  3. 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.
  4. 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:
  1. 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.