Prosciutto and Polenta Eggs Benedict with the Creamiest Hollandaise Sauce

05.23.18 - BY Nona Raybern

Let’s get Italian! Everyone knows that Italian food is simply divine, so we combined some Italian staples with the classic Americana dish of Eggs Benedict.

And what’s the best part about Eggs Benedict? Obviously, the hollandaise sauce.

Now, a good hollandaise sauce seem intimidating. How do restaurants get that perfect creamy texture without accidentally making sour scrambled eggs? The key is low heat and constant whisking. We mean, constant whisking. This helps to emulsify the butter into the yolk and lemon juice mixture without curdling the eggs.

We used the Endurance® Double Boiler to make the hollandaise sauce. You can use a bowl over simmering water, but our double boiler is made for tough jobs like this. Keep the heat low and whisk constantly as you add the butter little by little.

The second hardest part of Eggs Benedict? Getting the perfect poached egg. We have you covered for this. The Endurance® Egg Poacher takes the guess work out of poached eggs. Simply fill the bottom pan with water, turn to medium heat, then crack an egg into the egg cups and cover. Making a poached egg shouldn’t result in weird, watery goops reading 20 million articles from food blogs giving all kinds of different advice. The poach pan keeps it simple.

Now that you have the tools, let’s get down to the recipe. You’ll reach chef status in no time.

Prosciutto and Polenta Eggs Benedict

An Italian take on an Americana classic, this Eggs Benedict features a creamy polenta base to compliment the savory prosciutto and tart hollandaise sauce. 

Course

Breakfast
Cuisine

American, Italian
Keyword

Eggs Benedict

Servings 2 People

Ingredients

For the Hollandaise Sauce

  • 4
    Egg Yolks
  • 3 1/2
    Tbs
    Lemon Juice
  • 1
    Pinch
    Ground White Pepper
  • 1/8
    Tsp
    Worcestershire sauce
  • 1
    Tbs
    Water
  • 1
    Cup
    Butter, melted
  • 1/4
    Tsp
    Salt

For the Rest

  • 4
    Eggs
  • 4
    Slices
    Polenta
  • 4
    Slices
    Prosciutto
  • 1
    Tbs
    Olive Oil

Instructions

For the Hollandaise Sauce

  1. Fill the bottom of a double boiler part way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and water.

    Add the melted butter to egg yolk mixture 2 tbs at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all the butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve. 

For the Rest

  1. Slice polenta into 1 inch thick slices. Fry on each side over medium heat in pan with olive oil, 5 minutes each side until golden brown. 

    Poach eggs using an egg poaching pan. Cook until desired yolk thickness. 

    Assemble with polenta, prosciutto, poached eggs, and top with hollandaise sauce. Garnish with sprinkling of paprika over the top, if desired. 

Hollandaise Recipe via All Recipes