Prosciutto Eggs Benedict
plus Green Salad with Tomato & Creamy Balsamic Dressing
The beloved brunch staple gets an elevated twist with luscious prosciutto and pillowy brioche buns. The secret to success is our shortcut Hollandaise-style sauce that makes this Benedict a breeze! Topped with a fried egg and served with a balsamic-dressed salad, this decadent classic makes any morning a special occasion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tomato
2 unit
Brioche Buns
(Contains Wheat)
1.5 ounce
Creamy Balsamic Dressing
(Contains Eggs)
2 teaspoon
Dijon Mustard
4 ounce
Cream Sauce Base
(Contains Milk)
4 tablespoon
Cream Cheese
(Contains Milk)
4 unit
Eggs
(Contains Eggs)
2 ounce
Mixed Greens
2 ounce
Prosciutto
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Dice tomato into ½-inch pieces. Halve and toast buns.
• In a small pot, combine cream sauce base, cream cheese, and half the mustard (all for 4 servings) over medium heat. Cook, whisking, until smooth and thickened, 2-4 minutes. • Taste and season with a pinch of salt and pepper if desired. 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. (TIP: Depending on the size of your pan, you may need to work in batches.) Fry eggs to preference. Season with salt and pepper.
• While eggs cook, in a large bowl, toss mixed greens and tomato with as much dressing as you like.
• Divide toasted buns, cut sides up, between plates; top each bun half with a folded prosciutto slice, one egg, and as much Hollandaise sauce as you like.
• 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.
