Eggs Benedict is a quintessential brunch item. It’s easy to see why: crispy toasted English muffins are piled with thinly sliced, salty ham, topped with a plump poached egg, and drizzled with lemony hollandaise sauce. This take on the iconic dish features prosciutto and hollandaise made in a blender, which takes less time than making it by hand.
For the hollandaise:
4 large egg yolks, at room temperature
1 Tbs. water, more as needed
1 Tbs. fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
Small pinch of cayenne pepper
16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter
4 English muffins, split and toasted
8 slices prosciutto, at room temperature
To make the hollandaise sauce, in a blender, combine the egg yolks, 1 Tbs. water, the lemon juice, 1⁄4 tsp. salt and the cayenne. In a small saucepan over medium heat, melt the butter. With the blender running, slowly add the warm melted butter through the vent in the lid, processing until the sauce is thick and smooth. Taste and adjust the seasoning. If the sauce is too thick, add a bit more water to thin it. Transfer to a bowl, cover, and set aside.
Pour water to a depth of 3 inches (7.5 cm) into a large sauté pan, add a pinch of salt, and bring to a simmer over medium heat. Working with 4 eggs at a time, crack each egg into a small ramekin, removing any shells and starting anew if any yolks break. Carefully ease the eggs into the water. Adjust the heat so that the water barely simmers. Poach the eggs for 3 to 5 minutes, then remove from the water with a slotted spoon. Lightly blot the eggs on a paper towel–lined plate to drain, then transfer to a dish and keep warm. Repeat to poach the remaining 4 eggs.
Place 2 English muffin halves, cut side up, on each of 4 individual plates. Lay a prosciutto slice on each muffin half. Top the prosciutto with a poached egg, and spoon some warm hollandaise sauce over each egg. Grind some black pepper over the top and serve immediately. Serves 4.
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