Eggs Benedict with Proscuttio Hash


Proscuttio Hash, Sautéed Kale and Poached Eggs with Hollandaise


4 eggs yolks

2 tbls of lemon juice

1 tbls of water

6 oz of melted butter

Dash of cayenne

Prosciutto Hash

2 pounds of potatoes peeled and diced

4 tblsp of olive oil

1 tbls butter

½ cup diced onion

½ cup diced red pepper

2 tbls minced garlic

5 oz of diced prosciutto

1tsp paprika

Dash of tabasco (optional)

Kosher salt and pepper

Sautéed Kale

Large bunch of Kale, ribs removed and coarsely cut

1 tbls butter

1 tbls olive oil

One garlic clove

4 poached eggs

  1. Cook potato’s in salted water until almost tender
  2. Heat oil and butter in over medium heat. Add onions, garlic, peppers and prosciutto and sauté until onions are translucent. Add potato’s and cook until lightly browned
  3. Melt butter and oil and pan, then kale until lightly sautéed
  4. Put a heat proof bowl over a pot of simmering water. Do not let the bottom of the bowl touch the water. Whisk egg yolks, water, lemon juice and water in the bowl. Slowly add the melted butter while continuing to whisk, until the sauce is thick enough
  5. Poach eggs until soft
  6. Assemble potatoes on plate, and then add kale. Place egg over potato and kale mix and drizzle with hollandaise.