Italian Eggs Benedict With Pesto Hollandaise Recipe

Name: Italian Eggs Benedict With Pesto Hollandaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, cubed; 1 tablespoon prepared pesto; 4 large egg yolks; 2 tablespoons water; 1 tablespoon lemon juice; 2 teaspoons white vinegar; 4 large eggs; 8 thin slices prosciutto or deli ham; 4 fresh basil leaves; 4 slices tomato; 4 slices Italian bread (1 inch thick), toasted

Servings: persons

1/2 cup butter, cubed
1 tablespoon prepared pesto
4 large egg yolks
2 tablespoons water
1 tablespoon lemon juice
2 teaspoons white vinegar
4 large eggs
8 thin slices prosciutto or deli ham
4 fresh basil leaves
4 slices tomato
4 slices Italian bread (1 inch thick), toasted

1
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 160u00b0, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter mixture, whisking constantly.
2
Transfer to a small bowl. 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, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water.
3
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.
4
To serve, layer prosciutto, basil, tomato and eggs over toast. Top with hollandaise sauce. Serve immediately.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup butter, cubed, 1 tablespoon prepared pesto, 4 large egg yolks, 2 tablespoons water, and more.

Yes, Italian Eggs Benedict With Pesto Hollandaise falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Eggs Benedict With Pesto Hollandaise

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