Chef Don’s 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 1½ oz of hollandaise on each and set basil cluster between stacks.

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

Serve.