Pesto & Prosciutto Eggs Benedict
Try this great twist on a traditional eggs benedict!
Ingredients
- 4 English Muffins
- 8 teaspoons Pesto I recommend a store-bought jar, my favorite is Barilla Pesto
- 4 oz Prosciutto
- 1 cup Hollandaise Sauce you can make from scratch or packet
- 8 Eggs
- Paprika optional
Instructions
- Prep the hollandaise sauce.
- Poach the eggs
- Crisp the prosciutto (cook in a pan sprayed with oil for about 5 minutes)
- Cut the English muffins in half and toast for a few minutes, they should be golden but be careful not to over toast as they can get hard to cut. Once they are toasted spread about a teaspoon of pesto on each English muffin. You want to be careful not to put too much pesto on as you do not want it to overpower.
- Begin assembly! Take the toasted English muffin with the pesto, place a slice of the crisped prosciutto on top then add a poached egg on top. Add some of the hollandaise sauce and sprinkle with paprika. Enjoy!
Notes
Serve with mimosas and hashbrowns