Eggs Benedict

Courtesy of Chef Michael Giampa

Eggs Benedict

Signature Eggs Benedict: Yield 2 servings
- 4 each brioche rounds buttered and toasted
- 8 slices duck prosciutto -  1/8 inch thick
- 4 cage-free eggs

Gently poach eggs in acidulated water for one to two minutes remove and drain.  Place brioche in center of each plate and evenly top each brioche with relish.  Nest each egg on top of relish.  Spoon hollandaise over each egg.  Top each egg with two slices of prosciutto.

Truffle hollandaise:
- 4 egg yolks
- 1 cup warm clarified butter
- 2 Tbsp. champagne vinegar
- 1 Tbsp. lemon juice
- 1 tsp. truffle oil
- 1 tsp. minced truffle (canned)
- Salt & pepper to taste

In a stainless steel bowl placed over simmering water, whisk yolks until frothy and double in size.  Slowly drizzle in clarified butter until completely emulsified.  Fold in remaining ingredients and set in warm location.

Relish:
- 2 Tbsp. extra virgin olive oil
- ¼ cup red onion
- 1 tsp.  garlic minced
- ¼ cup roasted wild mushrooms
- ¼ cup quartered and blanched artichoke hearts(or canned)
- 1 tsp. chopped parsley
- 1 tsp. chopped oregano
- 1 tsp. lemon juice
- 1 tsp. sherry vinegar
- ¼ tsp. chili flakes

Heat oil until ripples add garlic and onions sauté until onions are translucent.  Add remaining ingredients and sauté for minutes set aside.

Assembly:
4 each brioche rounds buttered and toasted
8 slices duck prosciutto -  1/8 inch thick

Gently poach eggs in acidulated water for one to two minutes remove and drain.  Place 2 brioche in center of each plate and evenly top each brioche with relish.  Nest each egg on top of relish.  Spoon hollandaise over each egg.  Top each egg with two slices of prosciutto.

Contact Us