Download - Pouf! Magazine

122
wINE & DINE
Eggs Benedict with Prosciutto
and Fried Shallots
slice the shallots into thin rings and
sauté in a tsp. of butter over high
heat for about 1 minute per side.
Remove shallots from the pan.
Toast the English muffins or crumpets
and arrange one half on each
plate. Heat a small sauté pan on
high heat with a teaspoon of olive
oil. Once the pan is hot, place each
of the four slices of Prosciutto ham
in the pan and cook for about 30
seconds on each side, until beginning
to brown. Place one slice of
ham on each English muffin. Sprinkle
the shallots over the ham.
To make the hollandaise sauce,
whisk the 2 egg yolks and lemon
juice in a small metal bowl
and slowly add the melted butter,
whisking continuously. Place the
bowl over a small pot with gently
simmering water (do not allow the
bottom of the bowl to touch the
water) and continue whisking the
sauce until it is thick (it should coat
the back of a spoon and be warm
to the touch), about 3-4 minutes.
whisk in the Dijon and season with
salt and white pepper. Cover the
sauce to keep it warm, re-whisk just
before serving.
To poach the eggs, bring a pot of
water to a slow boil. Spray a ladle
with non-stick cooking spray and
crack one egg into the ladle. Slowly
lower the ladle into lightly boiling
water and carefully allow the water
to seep into the ladle (making sure
to keep the egg in the ladle). The
egg should cook for about 3-4 minutes,
or until the whites are set and
the yolk is still runny. Using a slotted
spoon, remove the egg from the
ladle and place the poached egg on
top of the ham.
spoon over the hollandaise sauce
and sprinkle with some chopped
basil.
*As an alternative, use steamed
spinach or smoked salmon instead
of Prosciutto
Makes 4 servings
wINE & DINE
2 Wholegrain English muffins or
crumpets, cut in half and lightly
toasted
4 large, farm-fresh eggs for
poaching
4 slices of Prosciutto
2 large shallots, thinly sliced
into rings
2 large egg yolks
3-4 Tbsp. fresh squeezed lemon
juice
115 grams of unsalted butter,
melted (Normandy butter is a
favorite)
1 tsp. Dijon mustard
1/2 tsp. sea salt
1/4 tsp. white pepper
Chopped fresh basil
123