Pita Eggs Benedict over Grilled Prosciutto and Olive Oil Hollandaise

About 1 1/2 quarts water
Gray salt
1 teaspoon white wine vinegar
2 eggs, at room temperature
2 pieces pita bread
2 thin slices prosciutto
Freshly ground black pepper
4 tbs Olive Oil Hollandaise

Preheat a broiler or a lightly oiled stove-top grill pan.

Meanwhile, bring the water to a boil in a medium saucepan. Salt the water, add the vinegar, then lower the heat so the water barely bubbles. One at a time, break the eggs into a custard cup or small bowl, then slide gently into the water. Allow the eggs to cook for 30 seconds. Then, with a slotted spoon, gently lift and shape the whites around the egg yolks. Continue to cook until the whites are just set and the yolks are glazed but still liquid, about 2 1/2 minutes longer.

While the eggs poach, toast the pita bread under the broiler. On a hot grill pan, grill prosciutto until crispy. Put a piece of toasted pita on each of 2 plates. Immediately top with the prosciutto. Lift the poached eggs out of the water with a slotted spoon, letting excess water drip off, then place an egg on each toast.

Drizzle each toast with 2 tablespoons of Hollandaise, then grind a little black pepper over each. Serve immediately after grating parmesan over the top.

Olive Oil Hollandaise

2 eggs
1/2 teaspoon gray salt
1 tablespoon cream (optional)
1/2 cup (1/2 pound) melted sweet butter, heated until bubbling but not brown with olive oil
extra virgin olive oil, if needed
1 tablespoon lemon juice
Pepper to taste

Place egg yolks, salt, pepper and cream in blender, blend for a few seconds at high speed until you have a smooth frothy mixture. Still at high speed, start adding hot butter mixture in a thin, steady stream, not too slowly. As you add butter mixture, the sauce should thicken. When half the butter has been added, add lemon juice or vinegar. Continue blending until all butter is used.

Yield: 2 servings

Recipe from Tra Vigne Cookbook