Eggs Benedict with Grana Padano & Prosciutto di San Daniele
A rich brunch treat, with the classic English muffin, poached egg and hollandaise sauce given an Italian twist with Grana Padano cheese and Prosciutto di San Daniele
Ingredients
- 1/2 English muffin
- Butter
- 1 egg
- 2 slices Prosciutto di San Daniele
- 5-6 thin slices Grana Padano (A vegetable peeler is perfect for slicing the cheese.)
- 2 tbsp hollandaise sauce (Use ready made for convenience.)
- Extra Proscuttio di San Daniele and Grana Padano for garnishing
- Salt and pepper to taste
Instructions
- 1
Warm the hollandaise sauce according to the instructions on the packet.
- 2
Break the egg into a small cup or ramekin dish. Lightly swirl some gently simmering water, and tip the egg into the middle of the saucepan.
- 3
Slice the muffin and toast one half. Spread with butter.
- 4
Lay the slices of Prosciutto di San Daniele on the muffin, and top with the slices of Grana Padano.
- 5
Once the egg white is cooked, but when the yolk is still runny, using a slotted spoon take the egg out of the saucepan. Pat dry with some kitchen paper, and place onto the muffin.
- 6
Spoon the warm hollandaise onto the egg
- 7
Top with little pieces of Prosciutto di San Daniele and Grana Padano.
- 8
Don't wait! Enjoy immediately.
Cook it from the original
This recipe comes from fussfreeflavours.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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