Eggs Benedict Recipe
Valentine's Day Recipes from Razzle Dazzle Recipes
4 (6-ounce) pre-packaged French-style croissants, not frozen,
toasted or warmed in the oven
1 teaspoon white vinegar
6 large eggs
1 package dry hollandaise sauce mix
1 1/4 cups milk
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh tarragon leaves, finely chopped
4 slices prosciutto, thinly sliced
Fresh tarragon leaves, for garnish
Preheat oven to 325 F degrees.
Slice croissants horizontally and place all 4 on a baking sheet.
Fill a medium-sized frying pan halfway with water. Over medium heat,
bring water to a simmer. Add white vinegar to water. Do not let
water boil. Working with 1 egg at a time, crack egg into a small
bowl and slide into simmering water. Simmer eggs 3 to 5 minutes, or
until whites are cooked and yolk is still soft. Transfer eggs with
slotted spoon onto a plate.
TIP: Eggs can be pre-cooked and refrigerated to this point. Reheat
by sliding egg into simmering water for 1 minute at time of service.
In a small saucepan, add hollandaise packet to the milk Add the
chives and tarragon. Heat thoroughly over low heat, stirring
constantly. Remove from heat. Set aside.
Separate croissant halves and place together forming a circle,
cut-side up. Top each half with a slice of prosciutto and a poached
egg. Spoon hollandaise sauce over the top of the egg. Garnish with