After making my individual beef wellingtons, I had a ton of prosciutto left over. Actually, even after making this prosciutto eggs Benedict, I still have a ton left over. Not that I’m complaining.
Even as a child, I’ve always been a bit obsessed with eggs Benedict. A traditional eggs Benedict consists of an english muffin topped with ham, poached eggs, and hollandaise sauce. This prosciutto Benedict takes the classic dish to a new level.
This Benedict is made with a light and flaky puff pastry topped with a slice of prosciutto and a runny poached egg. I added an extra dash of cayenne pepper to the hollandaise sauce to give the dish an extra kick.
To punch out the pastry dough, I used a 3 inch Stainless Steel Round Form. If you don’t have a steel ring, you can use a cookie cutter or an overturned drinking glass. Just find something that is slightly larger than the size of a poached egg.
I served this prosciutto eggs Benedict with a few spears of blanched asparagus. It really makes this breakfast look even more elegant. Arugula is also another great alternative to add a bit of color to this dish.
Before poaching the eggs, add a splash of vinegar to help the eggs congeal. Don’t worry, you won’t taste the vinegar. One of my favorite tricks is to use a mesh strainer to remove any excess liquid whites from the raw egg. It’s this thin liquid that create wispy, misshapen eggs. Just carefully swirl the egg around in the strainer over a small bowl before adding it to the simmering water. You’ll be left with perfectly round poached eggs.
If your Hollandaise sauce breaks, be sure to check out my tips for fixing a broken hollandaise sauce. With a few drops of hot water, you can easily save a broken sauce. There is no reason to throw it away!
- 4 eggs
- 1 sheet puff pastry dough
- 4 slices prosciutto
- parsley, for garnish
- 1 egg yolk, to brown the puff pastry
- 8 asparagus spears
- 4 egg yolks
- 1 tbsp lemon juice
- 1 stick butter (8 tbsp), melted
- cayenne pepper, to taste
- salt, to taste
- Preheat the oven to 400 degrees Fahrenheit.
- Using a stainless steel food ring, cookie cutter, or overturned glass, punch out 4 disks from the puff pastry dough. Place the puff pastry disks on a prepared baking sheet and lightly brush with an egg yolk. Bake for 10 to 15 minutes, until the pastry has turned a golden brown. Set aside.
- While the pastry is baking, prepare the hollandaise sauce. Add 4 egg yolks and lemon juice to a medium-size stainless steel bowl. Whisk until the yolks are fluffy and have nearly doubled in size. Place the bowl over a pot of simmering water, while whisking vigorously.
- Slowly drizzle in the melted butter and whisk until the sauce becomes thick and fluffy. Whisk in the cayenne pepper and salt, then remove from heat. Set aside.
- Poach the eggs by bringing a small pot of water to a simmer. Use a slotted spoon to swirl the water and gently add an egg. Allow the egg to cook for 2-3 minutes, making sure the yolks are still runny. Use a slotted spoon to remove the eggs from the water and place them on a paper towel to drain.
- Blanch the asparagus spears by adding the spears to a pot of simmering water and cook for 2 to 4 minutes. When the asparagus spears are crisp-tender, place the spears into an ice bath to stop the cooking process. Then, place the spears onto a paper towel to drain.
- Top the puff pastry disk with a slice of prosciutto and a poached egg. Drizzle with hollandaise sauce. Garnish with chopped parsley and freshly ground black pepper. Serve immediately with blanched asparagus.
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