Prosciutto Eggs Benedict

• 1 teaspoon Olive Oil
• 8 slices Prosciutto
• 8 slices Challah Bread
• 4 Tablespoons Butter, Or As Needed
• Microgreens Or Chopped Chives, As Needed
• FOR THE HOLLANDAISE SAUCE:
• 3 whole Large Egg Yolks
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Water
• 1 stick Cold Unsalted Butter, Cubed
• 1 pinch Cayenne Pepper
• 2 pinches Kosher Salt, Or To Taste
• FOR THE POACHED EGGS:
• 8 whole Eggs
• White Vinegar, As Needed For Poaching Eggs (about 1 Tablespoon Per Quart Of Water)
• 3 pinches Kosher Salt Or As Needed

1. Add oil and prosciutto to a large, nonstick pan. Turn heat to medium and crisp up for about 3 minutes on the first side and 1-2 minutes on the other side, cooking in batches if needed. For challah, use the same pan and add 1 tablespoon butter for every 2 slices of bread. Cook about 2 minutes per side or until toasted and golden brown, cooking in batches if needed. Keep warm in a low temperature oven (as low as your oven will go).
2. For hollandaise sauce, bring 1-2 inches of water to a simmer in a medium sauce pan. Use a stainless steel or glass bowl wide enough to sit on top of the pot to create a double-boiler. Whisk egg yolks, lemon juice and water off heat until lightened in color, about 2-3 minutes. Place bowl over water and whisk constantly until mixture is pale yellow and thickened, about 3-5 minutes. Remove from heat, as needed, to prevent eggs from overcooking. Off heat, whisk in a piece of butter until combined. Continue to incorporate butter one piece at a time, taking the bowl on and off the heat, as needed. Season with cayenne and salt. Cover to keep warm.
3. For poached eggs, fill a large sauce pan or saute pan with high sides with about 2 inches of water and bring to a gentle simmer. Crack eggs into separate ramekins or small bowls. Add vinegar to water. Using a wooden spoon, create a whirlpool in the water to encourage egg whites to wrap around yolks. Slowly pour each egg into the water in a clockwise fashion. Cook about 3 minutes for runny yolks or 4-5 minutes for a more set yolk. Remove eggs in the order they were added to the water with a slotted, spatula and drain on paper towels. Season with salt. Prepare in batches, as needed.
4. To assemble, place a slice of prosciutto over each slice of toast. Top with an egg, spoon over sauce and garnish with microgreens. Enjoy.

olive oil, bread, butter, chives, hollandaise sauce, egg yolks, lemon juice, water, butter, cayenne pepper, salt, eggs, eggs, white vinegar, kosher salt

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/prosciutto-eggs-benedict/ (may not work)