Pesto Eggs Benedict

Ingredients

• Salt and pepper - To taste
• Egg yolks - 4
• Lemon juice - 1 tablespoon
• Butter - 1/2 cup, melted
• Pesto - 1/2 cup
• Prosciutto - 8 slices
• Eggs - 8, poached
• English muffins - 4, split and toasted

Instructions

1. To make the pesto hollandaise sauce, blend the pesto, melted butter, lemon juice, egg yolks, salt, and pepper in a blender until smooth.
2. Place the toasted English muffins on a plate and top each with a slice of prosciutto.
3. Place a poached egg on top of the prosciutto.
4. Drizzle the pesto hollandaise sauce over the eggs.
5. Serve immediately.