Eggs Benedict with Heirloom Tomato, Prosciutto di Parma, and Baby Arugula

Weekend breakfast is so much fun. Waking up with no alarm clock and knowing that you can take your time cooking whatever it is you want to eat at that moment is the most wonderful feeling. No rushed bowls of cereal and no popping frozen bagels into the toaster. It’s time for the good stuff. Mmmmm

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Casey loves eggs benedict and it is one of those breakfast items that he is likely to order whenever we go out to breakfast. I had never made it before on my own, mostly because I had no idea how to poach an egg, and I had heard horror stories about how hard it can be. I learned it is in fact very challenging, but not impossible! I may have wasted nearly a dozen eggs trying to make 4 perfect poaches, but the end result was great! And now I think next time I will waste fewer eggs because I slowly but surely am getting the hang of the process.

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Don’t be afraid of egg poaching! You can doooo it!!

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This breakfast is an indulgence. Hollandaise sauce is not healthy for your body, but it is GREAT for the soul!

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I loved the combo of the buttery hollandaise, the peppery arugula, the salty prosciutto, the crunchy english muffin, and then the juicy poached egg to soak everything up.

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Make this! And then make it again but add different toppings! I might have to make just the standard eggs benny with some ham next time because who doesn’t love that??

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Look at that yolk!!!!

Eggs Benedict with Heirloom Tomato, Prosciutto di Parma, and Baby Arugula

Servings: 2

Ingredients:

2 english muffins, cut in half

4 thick slices heirloom tomato (or any tomato you have on hand)

4 eggs + 4 egg yolks (separated)

8 thin slices proscuitto di parma (there is american style too but I like the parma best-more of a nutty flavor)

baby arugula, for topping

2 tsp white vinegar

cayenne pepper, for topping

1/2 cup (1 stick) unsalted butter

1/2 tsp dry mustard

1 tbsp fresh lemon juice

dash of tabasco sauce

First, make hollandaise sauce. Melt the butter in the microwave. Set aside. Place egg yolks. mustard, lemon juice, and tabasco in blender and blend for 30 seconds, until mixed. Slowly pour in the warm butter. Blend for 30 more seconds. Pour into serving dish and set aside. Try to keep warm, if possible.

Poach the eggs. Add 2 inches of water to medium sauce pan and bring to just under a boil on the stove top. Add vinegar to water. Crack one egg into a  small bowl. With a wooden spoon, create a whirlpool in the water by stirring in a circle. Carefully pour egg into center of whirlpool. You will need to literally touch the bowl the egg is in to the water and gently release the egg. With the spoon, gently push the egg whites toward the egg to keep egg whole. If the egg whites disperse everywhere, you will need to pour out the egg and try again. Cook egg for about 3 minutes and then gently remove with a slotted spoon to a bowl full of hot water. Repeat for remaining 3 eggs.

While the eggs are cooking, toast english muffins. You can also make the hollandaise while the eggs are cooking instead of before if you would like to make sure the sauce is hot and fresh.

Spread each side of the english muffin with hollandaise sauce. Then add arugula, tomato slice, 2 slices of parma (each), poached egg, and top with more hollandaise. Finally, add a dash of cayenne to the top for a little heat.

Adapted from Foodie Crush

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