Spanish Eggs Benedict
Poached eggs on crispy buttered English Muffins with prosciutto and topped with Hollandaise Sauce infused with sweet Apricot and smoky Paprika.
Yield 2 servings
| Ingredient | Measure |
|---|---|
| Del Monte® Apricot with Smoked Paprika | 1/4 cup |
| Hollandaise sauce | 1 cup |
| Cured Spanish meat (Spanish chorizo or sarrano ham/prosciutto) | 2 slices |
| Poached Eggs | 2 |
| Flatleaf Parsley | 2 tsp |
| Parmesan Peppered Breakfast Potatoes | 1/2 cup |
| English Muffins, toasted and buttered | 1 |
Directions:
- Combine Del Monte® Apricot with Smoked Paprika and Hollandaise sauce. Hold warm to 140 degrees F.
- Toast and butter english muffins.
- Layer cured spanish meat (chorizo, serrano or prosciutto) and poached eggs.
- Drizzle with Apricot Smoked Paprika Hollandaise sauce.
- Combine Del Monte® Apricot with Smoked Paprika and Hollandaise sauce. Hold warm to 140 degrees F.
- Toast and butter english muffins.
- Layer cured spanish meat (chorizo, serrano or prosciutto) and poached eggs.
- Drizzle with Apricot Smoked Paprika Hollandaise sauce.
