Average Rating: 0TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.Ingredients
- 1/2 cup butter, cubed
- 1 tablespoon prepared pesto
- 4 large egg yolks
- 2 tablespoons water
- 1 tablespoon lemon juice
- 2 teaspoons white vinegar
- 4 large eggs
- 8 thin slices prosciutto or deli ham
- 4 fresh basil leaves
- 4 slices tomato
- 4 slices Italian bread (1 inch thick), toasted
Instructions
- 1. In a small saucepan, melt butter; stir in pesto. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter mixture, whisking constantly.
- 2. Transfer to a small bowl. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve. Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water.
- 3. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
- 4. To serve, layer prosciutto, basil, tomato and eggs over toast. Top with hollandaise sauce. Serve immediately.
Nutrition Facts
1 serving: 525 calories, 39g fat (19g saturated fat), 457mg cholesterol, 1092mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 21g protein.
