My husband and I have a standing breakfast date on Saturday mornings. When we want something fancy, we make Italian-inspired eggs Benedict with pesto and prosciutto. -Jackie Dodd, Los Angeles, California
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, melt butter; stir in pesto. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter mixture, whisking constantly., Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve. Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water., Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water., To serve, layer prosciutto, basil, tomato and eggs over toast. Top with hollandaise sauce. Serve immediately.
Nutrition Facts : Calories 525 calories, Fat 39g fat (19g saturated fat), Cholesterol 457mg cholesterol, Sodium 1092mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
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MUGALU HATIM
[email protected]This recipe is a keeper. I'll be making it again and again.
GAMIN RUSO
[email protected]I've made this recipe before and it's always a hit. My family loves it!
Clement Elisha
[email protected]This recipe looks amazing! I'm definitely going to try it this weekend.
Joe Becerra
[email protected]I'm a vegetarian. Can I use tofu instead of eggs?
KURD POST
[email protected]I'm allergic to pesto. Is there anything else I can use instead?
Michael Owusu Afriyie
[email protected]This recipe is a bit too complicated for me. I'm not sure I have the skills to pull it off.
Emily Whims
[email protected]I'm not sure about the pesto hollandaise. It sounds like it might be a bit too rich for my taste.
Akhil Mohammed Akhil
[email protected]This looks like a really delicious and creative dish. I can't wait to try it!
clarissa Venegas
[email protected]I love the idea of using pesto in hollandaise sauce. It's a great way to add some extra flavor and color to the dish. I'll definitely be trying this recipe soon!
Big Dog Trump Supporter
[email protected]The poached eggs were cooked perfectly and the hollandaise sauce was smooth and creamy. The pesto added a nice pop of flavor. Overall, this was a great dish!
bryana webster
[email protected]This recipe is a delicious twist on the classic eggs benedict. The pesto hollandaise adds a wonderful flavor and richness to the dish. I will definitely be making this again!