Italian Eggs Benedict with Pesto Hollandaise

Poach the eggs, one at a time in simmering/boiling water. Just crack them into the boiling water and cook them. Remove them with a slotted spoon after about 3 minutes or when the whites are solid and yolk is still soft and uncooked. Set them on a plate and set aside.

This recipe really comes down to the sauce. First, melt the butter with the pesto over low heat. Once melted, set aside.

Then, in a good quality sauce pan, add the yolks, lemon juice and water and whisk quickly and continually over low heat until it’s frothy and doubled in size (this is an arm work out, be prepared). You don’t want too much heat or you’ll have scrambled eggs. If you need to step away for a second, or if it’s getting to hot, remove from the heat. While continuing to whisk, slowly add the butter pesto in a steady stream. Continue to whisk until thickened, and almost doubled. If your sauce gets too dry and thick, you can add a few Tablespoons of water.

Slice four pieces off of a loaf of crusty Italian bread. Ciabatta would also work nicely. Toast your bread lightly. I placed mine under a broiler for about 3 minutes. Top your bread with tomatoes, prosciutto, basil, a poached egg and then a few Tablespoons of your pesto hollandaise.