Crispy Prosciutto & Pesto Eggs Benedict

Time: 45 minutes

Looking for a twist on eggs benedict for brunch? This is a quick and easy way to add a little extra flavour and add a delicious bruschetta to top it off.

Music Selection: Olivia Newton John and Andy Gibb – Rest Your Love On Me

Ingredients:

3 english muffins, split in halves (6)

6 eggs

2 Tbsp pesto

2 cups hollandaise sauce

6 strips prosciutto

1 ½ cups bruschetta

Directions:

Turn oven to 375 Degrees. Line a baking sheet with foil and place the prosciutto strips down, so not touching or overlapping. Place in oven for  6 – 7 minutes, until prosciutto is crispy. Set aside.

Make your hollandaise sauce and when done, mix in the pesto. Set aside.

Make bruschetta and set aside.

Toast the English muffin halves (butter them if you like them buttered).

Using an egg poacher (or the boiling water method, where you slip an egg in), poach the eggs until they are semi-soft. Remove from heat.

To make eggs benedict, place a muffin half on a plate. Top with the prosciutto slice, a poached egg, topped with hollandaise sauce and garnished with the bruschetta. Enjoy!

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