Chef Donís Kitchen Recipe File  
RECIPE NAME: Italian Eggs Benedict - Presentation Original Date:
DIRECTORY: Breakfast 4/24/96
    Revision Date:
    5/2/96
Sensitivity:  

Ingredients

1 portion

 

Specs

vinegar and water for poaching 1 pan    
eggs 2 each    
       
crumpet, split 1 each    
       
Proscuitto Slices 2-4 each (1 oz wt)    
       
Tomato Basil Hollandaise Sauce 3 fl oz    
basil leaves, cluster 1 each    
       
Fruit Garnish 1 each    
       
Rosemary Roasted Potatoes 8-9 each    
       

Toast crumpet until crisp.

Grill Proscuitto on grill until just ruffled.

Poach eggs easy to medium.

To Assemble:

Plate crumpet slices with Proscuitto on top.

Put one poached egg on each stack and ladle 1Ĺ oz of hollandaise on each and set basil cluster between stacks.

Place potatoes behind crumpets and fruit garnish at 10:30.

Serve.