Italian Eggs Benedict
Air Fried Tomato and Prosciutto Eggs Benedict with Hollandaise Sauce
Air Fried Tomato:
1 large beefsteak tomato
1/2 cup italian breadcrumbs
4 pieces of prosciutto
microgreens, for garnish
3 egg yolks
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and hot
1 teaspoon dijon mustard
pinch of cayenne
pinch of paprika
pinch of turmeric
Poached Eggs in Oven or Microwave
In one bowl whisk together the two eggs. In a separate bowl, add in the breadcrumbs. Cut the tomatoes about 1 inch thick. Coat the tomato slices in the eggs on both sides and add to the breadcrumbs to coat each side. Repeat. Add to the air fryer. Air fry at 390 F for 20 mins. Flipping halfway through, (10 mins on each side)
In a food processor or blender, combine the egg yolks, dijon mustard, salt, cayenne, paprika and turmeric. Blend to combine. Add in the melted and hot butter and blend to combine. It is important to add the butter hot to emulsify the mixture. Set aside.
Oven: Preheat the oven at 375 F. Spray a muffin tin with olive oil then crack the eggs into the tin. Poke the whites with a fork around the outside of the yolk to break up the whites to set as they cook. Cover with 2 tablespoon of water. Bake for 8-10 mins or until set.
Microwave: Crack an egg in a microwave safe ramekin. Poke the whites with a fork. Add about 1/4 cup of water depending on the size of the ramekin. Just enough eater to cover teh egg. Cook on high for 1 minute. Strain from the water.
Add the air fried tomato to a plate. Add a slice or two of prosciutto on top. Top with the poached egg and pour over the hollandaise. Garnish with microgreens. Serve immediately.