These Eggs Benedict have been given a slight twist, and I have to say I don't know that I will return to the traditional version. The English muffin has been swapped out for truffled potatoes, the Canadian Bacon for Prosciutto, and let me tell you, it makes one superior combination of flavor... Here's how it was done:2 Potatoes shredded
1 Tbsp olive oil
1-2 Tsp truffle oil
S&P to taste
1 Egg yolk
1/4 Tsp dry mustard
Pinch of cayenne pepper
1 Tbsp water
Juice of half a lemon
1 Stick warm melted butter
4 Poached eggs
1/4 lb. Thinly sliced prosciutto
Fry the potatoes tossed with truffle oil in olive oil over medium high heat until brown and crispy. Leaving as one layer in the pan, use a round cookie cutter, about 3 1/2 inches in diameter, to cut out 4 round cakes of the truffled potatoes. Continue to keep warm in skillet over low heat.
Next poach 4 eggs. While poaching, combine the following ingredients in a blender: Egg yolk, dry mustard, cayenne pepper, water, and juice of half a lemon. Turn blender on low and drizzle in 1 stick of warm melted butter. Continue to blend about 30 seconds. Check consistency of hollandaise. If too thick add more water about 1/2 tbsp at a time, until desired texture is achieved. To plate, Place two potato rounds on each plate, top each potato with 1-2 Slices of Prosciutto, place 1 poached egg on each, drizzle with hollandaise. Enjoy!
