Cheuf benedict Prosscioutto


Thick brioche 1 slice
Poach egg 2 pcs
Prosciutto (thin slice) 35 gr
Micro greens for garnish
Black pepper for garnish

Hollandaise sauce
clarified butter 200 ml
egg yolk 60 gr (3 pcs)
lemon juice 20 gr
salt and pepper to taste


Vigorously whisk the egg yolks and lemon juicei in a stainless steel bowl,bring to the sabayon,until the thickened and doubled volume.slowly drizzle in the melted butter and continue to whisk until the sauce is thickened,seasoning with salt and pepper.if the sauce gets to thick,whisk in a few drops of warm water before serving.

How to make:
Toast the brioche,until soft brown in every edges
wraped the poached eggs with prosciutto,put on top of the brioche.
Top with the holandaisse sauce.garnish with microgreens on top and drizzle with black pepper.ready to serve