Apparently we are in for a wet weekend. So we wanted a quick breakfast that would let us get out on the trail before the rain arrives. Eggs Benedict may not seem like the obvious choice, but this quick Prosciutto Benny with Blender Hollandaise is just the ticket!
3 large eggs
2 slices prosciutto
1 multigrain English muffin, split
1/4c / 60ml butter
1t /5ml lemon juice
1/2t / 2ml dry mustard
1 large tomato, sliced
Split the muffin and toast or warm for a few seconds in the microwave.
Bring a medium pot of water to boil.
Meanwhile separate one egg and put the yolk in the blender with the Tabasco, lemon juice, and dry mustard.
Put the prosciutto in a nonstick pan on low, just to warm it a little.
Heat the butter in the microwave just until boiling. Turn blender on and pour the butter in slowly – it will cook the egg yolk.
To assemble, stack muffin, prosciutto, poached egg. Drizzle with hollandaise and sprinkle with lemon pepper.
Serve with tomato, and go!