Yes, eggs sent all the way from Italy, have to be good!
4 egg yolks
1 tablespoon lemon juice
1 stick melted butter
pinch of salt
2 tablespoons finely chopped drained sun-dried tomatoes (packed in oil)
1 tablespoon finely chopped fresh basil
6 slices sliced Italian bread, toasted
6 slices of prosciutto
6 poached eggs
dash of paprika
In a medium bowl, whisk the egg yolks and lemon juice together until they thicken. Pour into the top of a double boiler over a saucepan containing simmering water. Whisk rapidly being careful not to let the eggs get too hot. Slowly pour in the melted butter and keep whisking until mixture is doubled in volume. Sprinkle with a pinch of salt. Stir in sun-dried tomatoes and basil. Cover and keep warm.
On individual plates, place a slice of toasted Italian bread, and top each slice with a slice of prosciutto and a poached egg. Pour Hollandaise sauce over each serving and sprinkle with paprika.
