Eggs Benedict with Manchego, Tomatoes, & Proscuitto and a Sage Hollandaise Sauce

The key to any delicious eggs benedict is to use quality English muffins. This is the often-overlooked part of the dish, but having a stale or dry or flavorless muffin can really detract from the breakfast as a whole. Here I used Cobblestone Bread Co. Original English Muffins because they are always always moist and won't fall apart into a thousand crumbs once you cut them. Fluffy and airy with a buttery light flavor that holds up on its own, I've yet to find another English muffin that can meet all of those standards. And once you coat the delicious biscuit in all of these deeply flavorful ingredients, you end up with an unforgettable eggs benedict that you'll be craving again and again. (Seriously, as I write this post I am contemplating making them again for my one-person brunch).

Sage Hollandaise Sauce

  • 3 egg yolks
  • 0.25 cup freshly squeezed lemon juice
  • 1 cup unsalted cultured butter, cut into individual tablespoons
  • 0.75 tsp dry rubbed sage
  • 0.25 tsp salt
  • 1 Tbsp water
  1. For the sage hollandaise sauce, whisk the eggs yolks with the water and salt in a small pot for 1 minute. Place the pot over low heat and whisk constantly for 2 minutes. Add the butter, 1 tablespoon at a time, allowing each tablespoon to melt before adding the next, whisking constantly. Once you have only 4 tablespoons of butter left, add a splash of the lemon juice and alternate between adding the lemon juice and butter until all is added and smooth, whisking constantly. Once the sauce has thickened, remove it from heat and continue whisking for 2 minutes. Cover and set it aside.

Eggs Benedict with Manchego, Tomatoes, & Proscuitto

  • 4 tomato slices
  • 2 Ounce manchego cheese, cut into 4 slices
  • 4 slices prosciutto
  • 2 Cobblestone Bread Co. Original English Muffins, cut in half and toasted
  • splash of white vinegar
  • 4 eggs
  • 4 fresh sage leaves
  1. For the eggs benedict, arrange the cheese, prosciutto, and tomato on each of the English muffins. Set aside. Bring a small pot of water to a boil with a splash of vinegar. Crack open an egg into a small bowl, and use the bowl to drop the egg into the boiling water. Use a spoon to help hold the yolk in the center of the egg white area. Once the egg whites have cooked but the yolk is still wobbly, remove the poached egg with two spoons (the extra support on both sides will help keep the yolk from splitting open) and transfer to one of the English muffins. Repeat with the 3 remaining eggs, then top each one with a generous scoop of the sage hollandaise and serve.

For the full post, visit Adventures in Cooking.

Compensation for this post was provided by Cobblestone Bread Co. via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Cobblestone Bread Co. or AOL.