Like so many of my twenty something counterparts, I have a deep and burning love for brunch. Brunch affords an opportunity to linger that is rarely present in our day to day lives and not even David Shaftel's curmudgeonly ranting can spoil it. But with the growing popularity of brunch, so too have grown the wait times and mediocrity. In more recent years, I've been doing more and more of my brunches at home. This can still be a highly social occasion, made ever more intimate by the cozy setting of your own home and the enjoyment of your own cooking. Eggs benedict is always a crowd pleaser and is easy to adjust quantities, whether hosting a gaggle of friends or enjoying a quiet morning with your significant other.
Prosciutto and Sage Eggs Benedict Recipe
8 eggs (4 whole, 4 yolks)
1 package ready to make buttermilk biscuits
4 slices prosciutto
1 stick butter, cut into small pats
1 bunch fresh sage, chopped
2 tablespoons lemon juice
1 splash white vinegar
Salt & pepper
Begin by baking the biscuits as per packaging directions. You will need at least one biscuit per person. Once they are in the oven, fill two medium saucepans about halfway to the top with water and set to boil.
Prepare the hollandaise sauce while the biscuits bake. Beat the egg yolks with lemon juice in a metal bowl (or using a standup mixer) until the mixture thickens up. Reduce the heat on one of saucepans to a simmer, and place the metal bowl into the water with out touching the bottom to create a double boiler. Add the butter to the egg mixture one piece at a time while continuously beating. Do not stop beating, otherwise your eggs may scramble. Once all of the butter has been incorporated, remove the hollandaise from the heat and add a sprinkle of salt and a handful of freshly chopped sage.
At this point, the biscuits should be just about done. Remove them from the oven and set aside to cool. Add a splash of white vinegar to the remaining saucepan of boiling water and reduce to a simmer. Crack all of the remaining eggs and slip contents into individual small dishes. Stir water into a cyclone using the handle of a wooden spoon. Working one at a time, slip the egg gently into the water cyclone and cook for three minutes. Remove with a slotted spoon and pat lightly with a paper towel to remove excess water.
While cooking the eggs you can begin to plate your dishes. Slice biscuits in half and top each with one slice of prosciutto, a poached egg and a generous pour of hollandaise sauce. Garnish with a sprinkle of freshly chopped sage and cracked black pepper. For a nice color contrast, serve with a few bites of fresh fruit.