Eggs Benedict

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

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.


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