Procsuitto Eggs Benedict

Jeremy and I like to make our own brunch – mostly because we can do it better than any $40 LA brunch out there.

Behold – a variation of our Eggs Benedict. It’s got proscuitto, onions and herbs, Monterey jack cheese, poached eggs, and my hollandaise (usually my only contribution) on french bread. The hollandaise is a secret, but I made one change this time – I used our stick blender instead of my usual method. The result was really thick, really rich hollandaise. Both the thick and the thinner have their place.

Prosciutto Eggs Benedict