Arugula and Prosciutto Egg Benedict

Name: Arugula and Prosciutto Egg Benedict
Yield: 1 serving
Ingredients: 1-2 teaspoons white vinegar; 8 eggs; 4 English muffins; baby arugula leaves; 16 slices prosciutto; 8 slices tomato; Hollandaise sauce; cayenne pepper

User Reviews

5.0

3 reviews

Excellent

Course
Breakfast, Condiments, Others
Cuisine
Vegetarian

Arugula and Prosciutto Egg Benedict

Iris Warren

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Peppery arugula and dry cured prosciutto give the classic Eggs Benedict an easy upgrade.

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Ingredients

1-2 teaspoons white vinegar
8 eggs
4 English muffins split
baby arugula leaves
16 slices prosciutto
8 slices tomato
Hollandaise sauce
cayenne pepper

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Instructions

Fill a shallow saucepan with water 1-2 inches deep. Bring the water almost to a boil, but not bubbling. If the water is bubbling, lower the heat. Add 1-2 teaspoons of vinegar to the water.
Crack an egg into a small bowl, then swirl the hot water with a wooden spoon to create a bit of a whirlpool and slide the egg into the pan. The swirling water should help the whites gather around the yolk while the vinegar helps the whites congeal. Gently push stray whites toward the egg so it all starts to cook together.
Cook for about 3 minutes or until the whites are set but the yolk still has some jiggle to it. Remove from the water with a slotted spoon and set on a paper towel.
Toast the English muffins. Layer each muffin half with a smather of hollandaise, then some arugula leaves, a tomato slice and a few slices of prosciutto. Top with a poached egg and warm hollandaise sauce. Garnish with a sprinkle of cayenne pepper and serve.