Ingredients
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
Directions
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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By baj2009
Birmingham, MI
on February 15, 2010
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What a fantasitc hollandaise recipe!!! This hollandaise is light and tasty. My husband and I LOVE LOVE LOVE this recipe. It so easy to make and it seems to be foolproof as well. I had made this hollandaise recipe numerous times and I have yet to curdle it!
By midgecrim_7699142
Statesville, NC
on October 19, 2009
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Janine maybe it wasn't the noise of the eggs cooking that was annoying your husband maybe it was you. I can' imagine living with someone that goes on and on like you did in your paragraph, I can just imagine how your mouth goes as well. If you have to babysit a poached egg I can see the start of your problem. I'm truly glad you didn't try the rest of the recipe because I'm sure that would have been your disaster novel, and would be someone having to take the fall because you can't cook! As far as I'm concerned the recipe was great my family enjoyed it. To the people that can't follow directions properly don't bore the rest of us that can!
By janine_buzz_1278071
huntington beac...
on October 11, 2009
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I admit I didn't try the whole recipe; I only wanted to try Michael's method for making the eggs. As you know, you have to do some babysitting when you're poaching eggs (which is why cooks hate it when a restaurant patron orders them. "Poached eggs on toast" is my husband's favorite breakfast, so, not wanting to ruin his Sunday breakfast, I made them as I always do.
After that, I tried Michael's method to cook 2 eggs for myself, just to see how it worked. After putting the ramekin in gently simmering water, it started dancing around the skillet- LOUDLY! I told my husband what I was trying to do, and being polite, he tried to ignore the Clank, Clank, Clank! The eggs were bubbling up at the sides, but still not really cooking. When I thought they were finallly setting up (9-10 minutes or so, I removed the ramekin from the skillet, flipped it over (as the recipe says, and saw that the eggs had odd-looking air-pockets. Weird looking. The yolks were nice, the whites were set, but just a unappetizing appearance.
Maybe the weirdest was that they were too perfectly circular! A nicely poached egg is a beautiful thing. These being so circular, and with the air pockets, just looked like such a cop-out. And I still had to babysit them as they cooked anyway.
There is NO short-cut to a nicely poached egg. Poaching an egg is not a lazy task, but I suggest using 5 minutes more wisely and get much better results than with Michael's "lazier" method. It just had ugly results. - Janine, Orange County, CA.
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