EGGS BENNY
This recipe sums up my cooking style…putting a little sumpin’ sampan’ on a classic dish. The sweetness of the jam works really well against the salty pork.
ingredients
For the benedict
2 english muffins, split open with tongs of a fork
4 tablespoons (¼ stick) unsalted butter, room temperature
4 poached eggs
4 slices prosciutto or other thinly sliced cured ham
¼ cup vanilla fig jam or any jam of choice
For the hollandaise
3 egg yolks
½ cup clarified butter, melted
¼ cup brewed coffee
Dash of hot sauce
1 teaspoon Dijon mustard
Salt and pepper to taste
Makes 2-4 servings
In a medium skillet, sear off prosciutto for about 1-2 minutes a side until slightly crispy. Remove and drain on paper towels. While the pan is still hot, add brewed coffee and cook scraping up all the bits from the pork. Continue to cook until reduced by half, set aside to cool.
Make hollandaise by adding egg yolks to a high speed blender. Add cooled coffee reduction, hot sauce, and mustard and with the motor running at low speed, slowly add melted clarified butter in a steady stream until smooth and incorporated. Turn off and season to taste with salt and pepper
Lightly toast English muffins in a 350 degree oven until golden brown. Spread about 1 tablespoon (enough to cover) room temperature butter on each muffin half. Add 1 tablespoon of the fig jam on top of the butter Next add 1 slice of ham to each piece. Top with a poached egg and drizzle with hollandaise.
