Eggs Benedicto

1. 1

   hollandaise sauce:

2. 2

   cut butter into slices and melt

3. 3

   put other ingredients in blender and SLOWLY add butter with measuring cup, do not pour in butter froth

4. 4

   add salt/pepper and lemon to taste

5. 5

   to thin use hot water and SLOWLY add a gentle steady stream

6. 6

   poach the eggs with a gentle boil or high simmer and a drizzle of vinegar

7. 7

   break egg into a bowl and pour into ladle, submerge SLOWLY

8. 8

   remove with slotted spoon or spatula, blot on towel

9. 9

   add prosciutto slices to 1/2 of large croissant and top with egg and drizzle sauce

* Per serving · 4 servings · Values may vary.

No additional tips available.