Pesto Eggs Benedict
A delicious twist on the classic Eggs Benedict, this recipe features a rich and flavorful pesto hollandaise sauce.
Ingredients - Serves 4
- 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
Let's Get Started
- To make the pesto hollandaise sauce, blend the pesto, melted butter, lemon juice, egg yolks, salt, and pepper in a blender until smooth.
- Place the toasted English muffins on a plate and top each with a slice of prosciutto.
- Place a poached egg on top of the prosciutto.
- Drizzle the pesto hollandaise sauce over the eggs.
- Serve immediately.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Calories: 500
- Fat: 35g
- Carbs: 30g
- Protein: 20g
- Sodium: 800mg
- Sugar: 5g
