Pesto Eggs Benedict

Name: Pesto Eggs Benedict
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Salt and pepper', 'amount': 'To taste'}; {'ingredient': 'Egg yolks', 'amount': '4'}; {'ingredient': 'Lemon juice', 'amount': '1 tablespoon'}; {'ingredient': 'Butter', 'amount': '1/2 cup, melted'}; {'ingredient': 'Pesto', 'amount': '1/2 cup'}; {'ingredient': 'Prosciutto', 'amount': '8 slices'}; {'ingredient': 'Eggs', 'amount': '8, poached'}; {'ingredient': 'English muffins', 'amount': '4, split and toasted'}

A delicious twist on the classic Eggs Benedict, this recipe features a rich and flavorful pesto hollandaise sauce.

Ingredients

Salt and pepper (to taste)
Egg yolks (4)
Lemon juice (1 tablespoon)
Butter (1/2 cup, melted)
Pesto (1/2 cup)
Prosciutto (8 slices)
Eggs (8, poached)
English muffins (4, split and toasted)

Instructions

To make the pesto hollandaise sauce, blend the pesto, melted butter, lemon juice, egg yolks, salt, and pepper in a blender until smooth.
Place the toasted English muffins on a plate and top each with a slice of prosciutto.
Place a poached egg on top of the prosciutto.
Drizzle the pesto hollandaise sauce over the eggs.
Serve immediately.

Dietary Information

Dish Type: Main Course • Prep Time: 20 minutes • Cook Time: 20 minutes • Calories: 500 • Fat: 35g • Carbs: 30g • Protein: 20g • Sodium: 800mg • Sugar: 5g

Pesto Eggs Benedict

Ingredients

Instructions

Dietary Information

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