Just gonna call it: Last week’s five-minute, five-ingredient blender Hollandaise sauce is a dream come true. It’s versatile enough to top everything from spring vegetables to steak, but as everyone knows, Hollandaise is never more in its element than when spooned over poached eggs. Prosciutto Eggs Benedict, just a slight variation on the theme, is my ideal Benedict. A little bit Italian, a little bit possibly even classier than the original, a little bit absolute perfection.
Just to let you know, this blog is going to be all Hollandaise, all the time on the recipe front through Thursday. We’ve got Eggs Florentine inspired by an old weekly tradition from our time in London coming up in a few days. Point being, if you’re not into this kind of thing — that is, if you’re team Eggs Benedict Arnold and not team Eggs Benedict Cumberbatch — we might want to reconvene next week.
I am SO VERY sorry not sorry for that last sentence.
On a wildly unrelated note that feels like something I want to tell you anyway, I’ve started reading and using Julia Cameron’s The Artist’s Way. Are you a fan? Got any meaningful experiences to share? I’d love to hear about them if you do. It’s early days for me but going well so far. I’m digging the ritual of morning pages, working hard to face my demons head-on, and getting a kick out of how the author explains away all the objections I have to the process just as I start to have them.
Also happening this week: basketball camp, basement organization, some branding work and a weekend on Long Island.
Have a good one. Talk to you soon.
Prosciutto Eggs Benedict with Blender Hollandaise
Brunch doesn't get better than Eggs Benedict -- except maybe when you make your Benedict with prosciutto. Our five-minute, five-ingredient blender Hollandaise sauce makes this a truly easy meal. Eggs poach in a jiffy, but if' you'd rather make them in advance to remove any pressure, here's a cool tip: You can make them a day in advance, store submerged in cold water in the fridge and simply reheat in a pan of barely simmering water for about a minute right before serving.
- 4 English muffins
- 8 thin slices prosciutto
- 8 eggs
- 1 recipe blender hollandaise sauce
- Freshly ground black pepper
- Chopped flat-leaf parsley to garnish, optional
Split the English muffins and toast to your liking. (Lightly toasted, gently crisp on the outside and tender inside if you're looking for a recommendation.) Divide among 4 plates. Drape a slice of prosciutto over each English muffin half while it's still hot.
To poach the eggs, fill a wide sauté pan halfway with water. (A pan like this is ideal.) Bring water to a brisk simmer and then reduce heat so the water is virtually still. Crack each egg into a small bowl and tip carefully into the water, submerging the bowl a bit as you pour. I like to add the eggs in a clockwise circle starting near the handle so I remember in which order to remove them for even cooking. Cook undisturbed for four minutes, until whites are set and yolks are runny. Remove eggs from pan with a strainer spoon (something like this). Gently place eggs on a paper towel-lined plate and dab the tops to remove excess water. Cut away any scraggly whites if you like.
While the eggs poach, make the hollandaise.
To serve, place a poached egg over each prosciutto-draped English muffin half and spoon some Hollandaise sauce overtop. Finish with freshly ground black pepper and some parsley if you like.