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Pesto Eggs Benedict

Name: Pesto Eggs Benedict
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Egg yolks', 'amount': '3'}; {'ingredient': 'Lemon juice', 'amount': '1 tablespoon'}; {'ingredient': 'Unsalted butter', 'amount': '1/2 cup, melted'}; {'ingredient': 'Pesto', 'amount': '1/3 cup'}; {'ingredient': 'Salt', 'amount': 'to taste'}; {'ingredient': 'Black pepper', 'amount': 'to taste'}; {'ingredient': 'Eggs', 'amount': '4, for poaching'}; {'ingredient': 'Prosciutto', 'amount': '4 slices'}; {'ingredient': 'English muffins', 'amount': '2, split and toasted'}; {'ingredient': 'Fresh basil', 'amount': 'for garnish'}

Indulge in a brunch experience that transcends the ordinary with this exquisite Pesto Eggs Benedict. This delightful twist on the classic features a vibrant, creamy pesto hollandaise, skillfully crafted with fresh basil, garlic, and aged parmesan, bringing a burst of flavor to every bite. Nestled atop perfectly poached eggs and savory prosciutto, all resting on toasted English muffins, this dish elegantly combines rich textures and irresistible tastes. Perfect for special occasions or leisurely weekends, Pesto Eggs Benedict is a dish that not only satisfies the palate but also elevates your dining table with its culinary flair. Historically, Eggs Benedict is believed to have originated in New York City in the late 19th century, but this version offers a modern Italian twist that will impress your guests.

Servings: 4

Ingredients

Egg yolks (3)
Lemon juice (1 tablespoon)
Unsalted butter (1/2 cup, melted)
Pesto (1/3 cup)
Salt (to taste)
Black pepper (to taste)
Eggs (4, for poaching)
Prosciutto (4 slices)
English muffins (2, split and toasted)
Fresh basil (for garnish)

Instructions

To make the pesto hollandaise, combine the egg yolks, melted butter, lemon juice, pesto, salt, and black pepper in a blender. Blend until smooth and creamy, then set aside.
In a medium saucepan, bring water to a gentle simmer. Crack the eggs into individual cups and carefully slide them into the simmering water. Poach the eggs for 3-4 minutes, or until the whites are set but the yolks remain runny.
While the eggs are poaching, prepare the English muffins. Toast them until golden brown and place each half on a serving plate. Layer each muffin half with a slice of prosciutto.
Once the eggs are poached, use a slotted spoon to gently lift them from the water, allowing any excess water to drip off. Place one poached egg on top of each prosciutto-topped muffin half.
Generously drizzle the pesto hollandaise sauce over the poached eggs.
Serve immediately, garnished with fresh basil or additional pesto if desired.

Dietary Information

Servings: 4 • Dish Type: Brunch • Prep Time: 15 minutes • Cook Time: 10 minutes • Calories: 450 • Fat: 34g • Carbs: 28g • Protein: 17g • Sodium: 650mg • Sugar: 1g

Pesto Eggs Benedict

Servings: 4

Ingredients

Instructions

Dietary Information

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