Eggs Benedict dates back to 1860. Born in New York City’s Waldorf Hotel and named for stockbroker Lemuel Benedict, the dish was designed as a hangover cure. Benedict originally ordered poached eggs with bacon and a large side of hollandaise. The hotel’s Maître d' was so impressed, he put it on the breakfast and lunch menus with a couple of substitutions. The final product had ham and poached eggs on a buttered, toasted English muffin, covered in hollandaise.
It's one of my favorite dishes for Mother’s Day. This recipe is a twist on the original, featuring prosciutto, which brings another layer of bold richness. My girls really enjoy assisting me in the kitchen when I make this for my family.
Special thanks to The Terrace Club for allowing me to create this in their incredible space.
Serves 4
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8 local organic eggs
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1/2 lb. of prosciutto
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4 English muffins
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4 large egg yolks
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2 Tbsp. fresh lemon juice
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1 Tbsp. heavy cream
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1/2 Cup of salted butter
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Dash of hot sauce or cayenne pepper (optional)
Make the hollandaise: Melt butter in a small pot and let it cool for five to 10 minutes. Blend egg yolks in a blender. Slowly pour the butter mixture into the eggs. Next, add the lemon juice and then the heavy cream. Blend until thick and creamy in texture. Be patient, it's worth the wait!
Bring a medium pot of water to a boil. Crack eggs into the water one by one. Cook for a few minutes until whites are formed but yolks are runny. Use a slotted spoon to collect eggs when done.
Toast the English muffins and butter. Assemble the buttered English muffins with prosciutto, one poached egg on each half, and top with hollandaise sauce.
Be mindful to have your English muffins ready with ham because the eggs cook fast and it's best to serve hot. Be prepared to eat right after cooking.
Follow @modernmomchef on Instagram for more inspiration or visit modernmomchef.com.
Location: The Terrace Club
Styling: Kristen Hafner
