Pita Eggs Benedict over Grilled Prosciutto and Olive Oil Hollandaise

Total Time:
30 min
20 min
10 min

2 servings

  • For the Hollandaise:
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup (1 stick) unsalted butter
  • 2 large egg yolks
  • 1 tablespoon cream
  • 1 tablespoon lemon juice
  • 1/2 teaspoon gray salt
  • Freshly ground black pepper
  • For the Eggs:
  • 2 tablespoons butter, softened
  • Gray salt
  • Freshly ground black pepper
  • 4 large eggs, at room temperature
  • 4 thin slices prosciutto
  • 2 pieces pita bread
  • Freshly ground black pepper
  • Make the Hollandaise: Heat the olive oil and butter in a pan until the butter is melted. Put the egg yolks, cream, lemon juice, salt, and pepper into a blender and blend for a few seconds at high speed until you have a smooth frothy mixture. Still at high speed, start pouring in the hot butter mixture in a thin, steady stream, not too slowly. As you add the butter mixture, the sauce should thicken. Continue pouring and blending until all the butter is used. Serve immediately or keep warm.

  • Make the eggs: Fill a large deep skillet halfway with water and bring to a simmer. Brush 1 tablespoon butter into 2 ramekins or small ovenproof bowls. Sprinkle with salt and pepper. Crack 2 eggs into each dish. Place the dishes into the simmering water and cover the pan. Cook until firm, about 6 to 7 minutes.

  • While the eggs poach, heat a grill pan and grill the prosciutto until crispy. Brush the pita with the remaining butter and grill.

  • Put a piece of toasted pita on each of 2 plates and top with the prosciutto. Remove the eggs from the ramekins by running a knife or small spatula around the eggs. Unmold the eggs on top of the prosciutto. Drizzle the eggs with 2 tablespoons Hollandaise, grind a little black pepper over each, and serve immediately.

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