Eggs Benedict with Prosciutto
Eggs Benedict with Prosciutto and silky Hollandaise, paired perfectly with Nyetimber Rosé Multi-Vintage for the ultimate brunch.
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Cooking tools:
- Double boiler
- Toaster
- Pepper mill
- Saucepan
- Pot
- Slotted spoon
- Whisk
- Mixing bowl
- Skillet
- Spoon
- Chef's knife
- Cutting board
- Plate
- Stove
Ingredients
- 4-8 Clarence Court Burford Brown eggs
- 8 rashers prosciutto
- 4 English muffins
- Soft unsalted butter
- 125g bag baby spinach
- Sea salt
- black pepper
- Nyetimber’s Rosé Multi-Vintage, to serve
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