Truffle Eggs Benedict with Homemade Crostini

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• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: about a half-hour

*Servings: 2 servings (4 eggs benedict)

Ingredients:

• 4 eggs
• 4 pieces of sourdough loaf
• 4 slices of proscuitto
• Hollandiase mix
• Butter
• White vinegar
• Sliced truffles, optional
• Salt and pepper

Instructions

1. Using a cookie cutter, cut rounds out of the slices of sourdough loaf
2. Prep hollandaise based on package instructions
3. Once the sauce has thickened remove from heat and keep warm on another element
4. Boil water (low boil not a rapid boil)
5. Crack eggs into dishes before putting in the water so they don't crack or break when I put them in the boiling water
6. When poaching eggs it is important to add white vinegar to the water so that the egg whites don't stick
7. Swirl the water to make a whirlpool so they eggs don't attach and quickly add each egg continuing to swirl the water
8. Check to see if the egg is cooked by feeling the egg whites and ensuring they are cooked through
9. When cooked, remove eggs with a slotted spoon and place on a paper towel-lined plate
10. Melt butter in a pan and boil and heat until bubbles appear
11. Add sourdough rounds to the pan and panfry until golden
12. Flip to the other side and repeat
13. Repeat one more time to ensure a nice even brown coat on both sides
14. Add crostinis to a plate and top with prosciutto, one poached egg, and drizzle with hollandaise
15. Optional top with freshly sliced truffles