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1
Make the Hollandaise: Heat the olive oil and butter in a pan until the butter is melted.
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2
Put the egg yolks, cream, lemon juice, salt, and pepper into a blender and blend for a few seconds at high speed until you have a smooth frothy mixture.
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3
Still at high speed, start pouring in the hot butter mixture in a thin, steady stream, not too slowly.
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4
As you add the butter mixture, the sauce should thicken.
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5
Continue pouring and blending until all the butter is used.
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6
Serve immediately or keep warm.
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7
Make the eggs: Fill a large deep skillet halfway with water and bring to a simmer.
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8
Brush 1 tablespoon butter into 2 ramekins or small ovenproof bowls.
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9
Sprinkle with salt and pepper.
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10
Crack 2 eggs into each dish.
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11
Place the dishes into the simmering water and cover the pan.
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12
Cook until firm, about 6 to 7 minutes.
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13
While the eggs poach, heat a grill pan and grill the prosciutto until crispy.
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14
Brush the pita with the remaining butter and grill.
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15
Put a piece of toasted pita on each of 2 plates and top with the prosciutto.
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16
Remove the eggs from the ramekins by running a knife or small spatula around the eggs.
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17
Unmold the eggs on top of the prosciutto.
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18
Drizzle the eggs with 2 tablespoons Hollandaise, grind a little black pepper over each, and serve immediately.
