Pita Eggs Benedict over Grilled Prosciutto and Olive Oil Hollandaise
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1368
- Total Fat
- 131
- Saturated Fat
- 51
- Carbohydrates
- 29
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 25
- Cholesterol
- 730
- Sodium
- 771
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
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
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.