Eggs Benedict with Hollandaise Sauce
Preheat oven to 350 degrees
2 English muffins, split
4 1-ounce slices provolone cheese
2 ounces prosciutto divided into 4 equal portions
2 ounces ham divided into 4 equal portions
4 large eggs
1 tablespoon white vinegar
Place muffin halves, split side up on a baking sheet. Top each muffin half with provolone, prosciutto, and ham. Bake for 10 minutes.
In a medium size saute pan bring 2 inches of water and vinegar to a simmer. Gently crack eggs into the pan. Cook for 3 minutes. Remove with a slotted spoon and place on top of prepared muffins. Top with Hollandaise Sauce.
1/2 cup (1 stick) butter, melted
1 egg yolk
1/2 teaspoon white wine
1/2 teaspoon lemon
dash hot sauce or pinch of white pepper
pinch dry mustard
In the top of a double boiler, combine egg yolk, wine, lemon, and spices. Whisk over slightly boiling water until yolks begin to lighten (approximately 1 minute). Whisking constantly, slowly add melted butter. Serve immediately.