Name: Eggs Benedict with BROCCOLINI® baby broccoli
Prep time: 10 minutes
Total time: 35 minutes
Yield: 4
Cuisine: Salad
Ingredients: For the Hollandaise Sauce; ; 4 cups water; 2 tablespoons vinegar; ½ pounds butter; 5 egg yolks; ¼ teaspoon white pepper; ¼ teaspoon cayenne; ¼ teaspoon salt; ¼ teaspoon hot sauce; Juice of half lemon; ; For the Base; ; 3 tablespoons olive oil; 4 slices tomato, cut ½-inch thick; ½ bunch Mann’s BROCCOLINI® baby broccoli, trimmed and cut in half; 4 eggs; 2 English muffin, cut into halves; 4 slices prosciutto; 

Ingredients

For the Hollandaise Sauce

4 cups water
2 tablespoons vinegar
½ pounds butter
5 egg yolks
¼ teaspoon white pepper
¼ teaspoon cayenne
¼ teaspoon salt
¼ teaspoon hot sauce
Juice of half lemon

For the Base

3 tablespoons olive oil
4 slices tomato, cut ½-inch thick
½ bunch Mann’s BROCCOLINI® baby broccoli, trimmed and cut in half
4 eggs
2 English muffin, cut into halves
4 slices prosciutto

The Method

For the Hollandaise Sauce In a saucepan, add the water and vinegar and bring to a simmer. In another sauce pan, melt the butter, then turn off the heat and allow to cool slightly. In a metal or glass bowl, add egg yolks and place the bowl on top of the simmering water. Whisk constantly until they begin to thicken, about 2-3 minutes. Remove bowl from heat. Keep water on the stove for poaching eggs later. Stabilize the mixing bowl with a damp towel underneath, and slowly whisk in the melted butter. Add white pepper, cayenne, salt, hot sauce, and lemon juice. Whisk again to emulsify. If the sauce becomes too thick, add an ice cube or two, and whisk until it emulsifies. Set aside. For the Base In a cast iron skillet over high heat, add the olive oil. Add the tomato slices and sear for 1-2 minutes on each side. Season the slices with salt and pepper and remove them from the skillet. Set aside. In the same skillet, add more oil if necessary, then add the BROCCOLINI® baby broccoli and stir occasionally until lightly charred, about 3-4 minutes. Turn off heat and set aside. Turn the heat back on under the poaching water and allow it to come to a simmer. Do not allow it to boil. While the water is heating up, crack each egg into separate small ramekins or custard cups. Using a wooden spoon, stir water in a clockwise motion. Gently tip each egg into the center of the swirl. Turn off the heat, cover the pan and allow the eggs to poach for 5 minutes. To serve, start by toasting English muffins. Place tomatoes on atop each English muffin and then with BROCCOLINI® baby broccoli, and prosciutto. Remove the eggs from the water with a slotted spoon and place on top. Drizzle with hollandaise sauce.