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I am on an egg kick. I simply cannot stop daydreaming about runny yolks. So last night, I opted for runny yolks squared – prosciutto benedict: two delectable fried eggs smothered in creamy hollandaise sauce, perched atop cheesy biscuits.

A couple notes about this recipe: bacon would also work well here, but I find myself using prosciutto more and more, since it doesn’t contain as much, if any, sugar. Also – you can poach the eggs if you wish, but I think frying the eggs in the prosciutto grease ties the dish together. Finally, if you don’t feel like whipping up biscuits, you can use the traditional english muffin.

Feeds two, generously. Serve over greens.

2 biscuits, cut in half, lengthwise
1/8 pound good prosciutto, thinly sliced
4 eggs
Salt and pepper
Olive oil
2 basil leaves, julienned
1 teaspoon lemon zest (optional)

For the hollandaise:
2 large eggs – separated
8 tablespoons organic butter
Salt and freshly ground pepper

1. In a large pan, heat a teensy bit of olive oil over medium heat. Making sure they don’t overlap, lay prosciutto slices in pan and cook til crisp. Drain on paper towels and set aside. Do in two batches if necessary.

2. When prosciutto is done, raise heat to medium-high. Crack four eggs into pan, and let fry until whites are set. Turn off heat.

3. In a small bowl, beat the egg yolks and season with salt and pepper. Blend thoroughly.

4. Melt butter in a small saucepan over low heat, being very careful not to let it brown. When butter starts to foam, remove from heat, and pour slowly into whipped yolks. Whisk together til emulsified.

5. Layer prosciutto on biscuits. Top with fried eggs, then ladle on hollandaise sauce. Dress with basil and lemon zest.