Prosciutto Eggs Benedict
plus Italian Green Salad with Tomato & Balsamic Vinaigrette
It’s all about decadence when it comes to eggs Benedict, and our quick and easy spin is no exception. We’ve substituted rich, pillowy brioche buns for plain old English muffins, and you don’t have to fear the fussy Hollandaise sauce—we’ve made it 100% foolproof using a super-secret method from the HF Test Kitchen. Next you’ll fry (or poach) eggs just the way you like them, perch them on top of prosciutto (buh-bye, Canadian bacon!), and slather with creamy sauce. A green salad with juicy tomatoes and savory-sweet balsamic vinaigrette rounds out this 20-minute brunch gem.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Milk, Eggs, Soy, Wheat)
Cream Sauce Base
Not included in your delivery
• Wash and dry produce. • Dice tomato into ½-inch pieces. Halve and toast buns.
• In a large bowl, combine half the vinegar, half the mustard, 1 TBSP olive oil, and ½ tsp sugar (all the vinegar, 2 TBSP olive oil, and 1 tsp sugar for 4 servings). Season with salt and pepper.
• In a small pot, combine cream sauce base, cream cheese, and remaining mustard over medium heat. Cook, whisking, until smooth and thickened, 2-4 minutes. • Taste and season with a pinch of salt and pepper if needed. Remove pot from heat; cover to keep warm.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Once hot, crack eggs* into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.
• While eggs cook, add mixed greens and tomato to bowl with dressing. Toss to coat.
• Divide toasted buns, cut sides up, between plates; top each bun half with a folded prosciutto slice, an egg, and sauce. • Serve eggs Benedict with salad on the side.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.