Chef Shayna Shareable Recipes

Eggs benedict recipe for mom  Chef Shayna is making it easy to treat your mom with something tasty this year.  Ingredients      4 slices prosciutto       2 egg yolks      ¼ tsp. salt      Pinch of black pepper      Pinch of cayenne pepper      Juice of ½ lemon      ¾ stick butter, melted      ¼ cup fresh basil      2 Tbsp. white vinegar      4 eggs      2 English muffins, split in half, toasted    and buttered      4 thick slices of tomato     Equipment      Measuring cups and spoons        Baking sheet        Parchment paper        Knife        Blender or Hand Mixer        Citrus reamer        Large shallow pot        Wooden spoon        Slotted spoon       Create It!      Preheat oven to 350 degrees. Line baking sheet with parchment paper. Cut  prosciutto slices in half. Place on the prepared baking sheet and bake for  about 4 minutes, or until crisp. Set aside.               To make the Hollandaise sauce, place the egg yolks, salt, black pepper,  cayenne pepper, and lemon juice in the bottom of a bowl or blender. Blend until  the yolks are pale and fluffy, about 2 minutes. With the hand mixer (or  Blender) going, slowly add (drizzle) the warm melted butter until fully  incorporated. Add basil and blend until combined. Season with salt. Keep the  sauce warm.               To poach the eggs, fill a large shallow pot with water. Bring the water to a  boil then reduce to barely a simmer. Stir in 2 tablespoons of vinegar. Crack an  egg into a small dish. Using a wooden spoon, make the water swirl in a circle.  Carefully drop the egg in. Poach for 3-4 minutes until the white is set and the  yolk is still runny. Remove with a slotted spoon and set aside. Repeat with the  remaining eggs.               To assemble, place a tomato slice on top of a toasted and buttered English  muffin half. Season with salt and pepper. Top with 2 pieces of crispy  prosciutto, then a poached egg. Serve with warm basil Hollandaise sauce. Makes  4 servings.
May 14, 2014 12:23:01 PM PDT