Southern Lights Bistro Shares Recipe For Eggs Benedict With Hollandaise Sauce

1:18 AM, Mar 30, 2013   |    comments
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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. 

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.

John Drees

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