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  • * 2 english muffin, split in 1/2, toasted and buttered
  • * 4 thick slice tomato
  • * 4 slice prosciutto
  • * 4 egg
  • * 2 egg yolk
  • * 3/4 stick butter, melted
  • * 1/4 teaspoon salt
  • * pinch of black pepper and cayenne
  • * juice of 1/2 lemon
  • * 1/4 cup basil


  1. Crisp prosciutto: Preheat oven to 350 degrees. Cut prosciutto slices in half. Place on a baking sheet lines with parchment paper or silt pad. Bake until crisp, about four minutes.
  2. Make hollandaise: Place egg yolks, salt, black pepper, cayenne and lemon juice in the bottom of a blender, turn on until yolks are pale and fluffy, about two minutes. Slowly drizzle in butter until fully incorporated. Add basil, blend until combined. Season with salt.
  3. Poach Eggs: Fill a large shallow pot with water, bring to a boil and then reduce to a barely-there simmer. Stir in 2 tablespoons white vinegar. Crack egg into a small dish. Using a wooden spoon, make the water swirl in a circle. Carefully drop egg in. Poach for 3-4 minutes until the white is set and yolk is still runny. Repeat with remaining eggs.
  4. Assemble. Place tomato on top of English muffin. Season tomato with salt and pepper. Top with two pieces of crispy prosciutto, then poached egg. Serve with basil hollandaise and fresh basil.

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