Italian Eggs Benedict With Pesto Hollandaise

• 1/2 cup butter, cubed
• 1 tablespoon prepared pesto
• 4 large egg yolks
• 2 tablespoons water
• 1 tablespoon lemon juice
• 2 teaspoons white vinegar
• 4 large eggs
• 8 thin slices prosciutto or deli ham
• 4 fresh basil leaves
• 4 slices tomato
• 4 slices Italian bread (1 inch thick), toasted

1. In a small saucepan, melt butter; stir in pesto. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160u0b0, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter mixture, whisking constantly.
2. Transfer to a small bowl. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve. Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water.
3. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
4. To serve, layer prosciutto, basil, tomato and eggs over toast. Top with hollandaise sauce. Serve immediately.

butter, pesto, egg yolks, water, lemon juice, white vinegar, eggs, deli ham, fresh basil, tomato, italian bread

Taken from www.tasteofhome.com/recipes/italian-eggs-benedict-with-pesto-hollandaise/ (may not work)