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1
Add oil and prosciutto to a large, nonstick pan. Turn heat to medium and crisp up for about 3 minutes on the first side and 1-2 minutes on the other side, cooking in batches if needed. For challah, use the same pan and add 1 tablespoon butter for every 2 slices of bread. Cook about 2 minutes per side or until toasted and golden brown, cooking in batches if needed. Keep warm in a low temperature oven (as low as your oven will go).
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2
For hollandaise sauce, bring 1-2 inches of water to a simmer in a medium sauce pan. Use a stainless steel or glass bowl wide enough to sit on top of the pot to create a double-boiler. Whisk egg yolks, lemon juice and water off heat until lightened in color, about 2-3 minutes. Place bowl over water and whisk constantly until mixture is pale yellow and thickened, about 3-5 minutes. Remove from heat, as needed, to prevent eggs from overcooking. Off heat, whisk in a piece of butter until combined. Continue to incorporate butter one piece at a time, taking the bowl on and off the heat, as needed. Season with cayenne and salt. Cover to keep warm.
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3
For poached eggs, fill a large sauce pan or saute pan with high sides with about 2 inches of water and bring to a gentle simmer. Crack eggs into separate ramekins or small bowls. Add vinegar to water. Using a wooden spoon, create a whirlpool in the water to encourage egg whites to wrap around yolks. Slowly pour each egg into the water in a clockwise fashion. Cook about 3 minutes for runny yolks or 4-5 minutes for a more set yolk. Remove eggs in the order they were added to the water with a slotted, spatula and drain on paper towels. Season with salt. Prepare in batches, as needed.
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4
To assemble, place a slice of prosciutto over each slice of toast. Top with an egg, spoon over sauce and garnish with microgreens. Enjoy.
