Eggs Benedict
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 584
- Total Fat
- 31
- Saturated Fat
- 16
- Carbohydrates
- 55
- Dietary Fiber
- 3
- Sugar
- 16
- Protein
- 20
- Cholesterol
- 274
- Sodium
- 892
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
4 (6-ounce) pre-packaged French-style croissants, not frozen, toasted or warmed in the oven
1 teaspoon white vinegar
6 large eggs
1 package dry hollandaise sauce mix
1 1/4 cups milk
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh tarragon leaves, finely chopped
4 slices prosciutto, thinly sliced
Fresh tarragon leaves, for garnish
Directions
- Preheat oven to 325 F degrees.
- Slice croissants horizontally and place all 4 on a baking sheet.
- Fill a medium-sized frying pan halfway with water. Over medium heat, bring water to a simmer. Add white vinegar to water. Do not let water boil. Working with 1 egg at a time, crack egg into a small bowl and slide into simmering water. Simmer eggs 3 to 5 minutes, or until whites are cooked and yolk is still soft. Transfer eggs with slotted spoon onto a plate.
- TIP: Eggs can be pre-cooked and refrigerated to this point. Reheat by sliding egg into simmering water for 1 minute at time of service.
- In a small saucepan, add hollandaise packet to the milk. Add the chives and tarragon. Heat thoroughly over low heat, stirring constantly. Remove from heat. Set aside.
- Separate croissant halves and place together forming a circle, cut-side up. Top each half with a slice of prosciutto and a poached egg. Spoon hollandaise sauce over the top of the egg. Garnish with tarragon leaves.