About a cup of your choice of vegetables to sautee
Garnish (salt and pepper, green onions)
3 egg yolks
2 teaspoons Grey Poupon mustard
Juice of one lemon
1 stick of butter
When egg is fully poached, drain with a slotted spoon and set on top of sauteed vegetables. (A soft inside is what I like. To test for doneness, gently lift egg out of water enough to see if the yolk portion keeps its upright shape. If the yolk portion flattens out, it's not yet done. If it stays in a nice bubble, it's done. If you like your yolks well done, leave in for another 2-3 minutes)
Pour a thin stripe of Hollandaise back and forth over the top of the whole croissant, including the egg. Give a pinch of salt and a twist of pepper on top of the egg. Set top half of toasted croissant to the side so you are showing off the egg. ENJOY!
Make Lydia's Hollandaise: In a blender (I use a Ninja), put the 3 egg yolks, juice of a lemon (large or small it doesn't matter), and 2 teaspoons of Grey Poupon mustard. Blend well. Melt 1 stick of butter in microwave for a minute.
Slowly pour the hot, melted butter into the blender while it is running, covering the top enough so that you're not spraying the mixture all over your kitchen. Blend well. This Hollandaise is thin, more like a salad dressing consistency.
Assembly: When ready to assemble, gently drop your 2 eggs into the slightly boiling water to start poaching your eggs. It usually takes only 3-4 minutes for my eggs to poach at a rolling simmer.
Toast the insides of the croissants and butter the bottom half after it has been toasted. On top of the buttered side of the croissant, place 2 slices of crispy prosciutto ham. Top with half the SuperGreens. Spread half the sauteed vegetables atop the greens.
Preheat oven to 400F. Heat pot of water with vinegar for poaching your eggs.
Line a baking sheet with parchment paper and lay out 4 slices of prosciutto ham. Bake until slightly crisp (about 15 minutes)
Chop and sautee vegetables in a little bit of oil and butter until you see a little color. Can start with onions and add each as you go along or all at one time, it doesn't matter as they all lightly caramelize nicely either way.
About this recipe:
Our version of Eggs Benedict. We start with a toasted croissant, prosciutto, seasonal greens and topped with a poached egg and house-made lite Hollandaise sauce.