Serves 4
INGREDIENTS
1 teaspoon olive oil
4 ounces prosciutto
4 English muffins, split
2 teaspoons white vinegar
8 eggs
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
1 tablespoon prepared pesto
Salt
DIRECTIONS
1. In a small skillet, heat the olive oil over medium-high heat. Cook the prosciutto until lightly browned, about one minute. Toast the English muffins.
2. Add water to a deep pan or pot, about two inches up the side. Add vinegar and bring to a simmer.
3. Break eggs into small bowls. When poaching liquid is ready, hold the bowl close to the water and slide the egg in. Repeat with the other egg. Use the spoon or spatula to mold the egg into the proper form. Alternatively, drop an egg ring or Mason jar cover into the pan and slide the eggs into them so they'll hold their shape.
4. After 4 minutes, remove the first egg with a slotted spoon and check for doneness. The white should be set and the yolk soft to the touch. When eggs are done, remove them with a slotted spoon and drop them into a bowl of cold water to stop cooking and rinse off vinegar. When ready to serve, reheat in hot salted water and drain.
5. In a stainless steel bowl, vigorously whisk the egg yolks and lemon juice until thickened. Place the bowl over a saucepan containing barely simmering water (or use a double boiler). Continue to whisk while adding the melted butter. When sauce has doubled in volume, remove it from heat. Fold in the pesto and a pinch of salt.
6. To assemble, lay a slice of prosciutto on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon pesto hollandaise over the eggs.
Written by and starring: Jess Hulett
Produced and directed by: Mike Stickle
Photgraphy by: Anita Aguilar
©2009 Jessica Hulett. All rights reserved.