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
• 1/4 tsp. salt
• Pinch of black pepper
• Pinch of cayenne pepper
• Juice of lemon
• 3/4 stick butter, melted
• 1/4 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

Egg's benedict recipe for mom

Create It!

1. 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.
2. 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.
3. 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.
4. 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.

Enjoy!