Pita Eggs Benedict Over Grilled Prosciutto And Olive Oil Hollandaise
Serves: 4
Jewel Boehm
1 January 1970
Based on User reviews:
43
Spice
55
Sweetness
43
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil2 large
Egg Yolk1 tbsp
Cream1 tbsp
Lemon Juice2 tbsps
Butter (softened)4 large
Egg (at room temperature)Directions:
1
Make the Hollandaise: Heat the olive oil and butter in a pan until the butter is melted
2
Put the egg yolks, cream, lemon juice, salt, and pepper into a blender and blend for a few seconds at high speed until you have a smooth frothy mixture
3
Still at high speed, start pouring in the hot butter mixture in a thin, steady stream, not too slowly
4
As you add the butter mixture, the sauce should thicken
5
Continue pouring and blending until all the butter is used
6
Serve immediately or keep warm
7
Make the eggs: Fill a large deep skillet halfway with water and bring to a simmer
8
Brush 1 tablespoon butter into 2 ramekins or small ovenproof bowls
9
Sprinkle with salt and pepper
10
Crack 2 eggs into each dish
11
Place the dishes into the simmering water and cover the pan
12
Cook until firm, about 6 to 7 minutes
13
While the eggs poach, heat a grill pan and grill the prosciutto until crispy
14
Brush the pita with the remaining butter and grill
15
Put a piece of toasted pita on each of 2 plates and top with the prosciutto
16
Remove the eggs from the ramekins by running a knife or small spatula around the eggs
17
Unmold the eggs on top of the prosciutto
18
Drizzle the eggs with 2 tablespoons Hollandaise, grind a little black pepper over each, and serve immediately