Deviled Eggs Benedict

One of the very best happy accidents of this new venture has been how much more crowded my kitchen has become. As soon as I mentioned the new blog to my friends, they have jumped right in offering recipes, taste-testing, opinions, and wine-glass filling. The test kitchen has become my favorite place with some of my favorite people along side offering their generous and delicious additions.

Such was the case when my friend Mikki came through town this summer.

After a bottle of wine or seven, we came up with the most decadent deviled eggs you’ll ever meet. These are so good and so rich, you’ll move up a tax bracket after just one bite.

Deviled Eggs Benedict

18 eggs, hard boiled and peeled (Use organic eggs, worth the splurge when the eggs are the star of the show.)

1 stick of unsalted butter, melted and cooled
1 lemon, juiced
1 Tablespoon champagne vinegar
Salt

4 slices prosciutto
2 english muffins
chives for garnish

1.) Cut whole eggs in half lengthwise and place on a large platter. Put yolks into food processor. Pulse until smooth.

2.) Add vinegar and lemon juice; pulse again until smooth. With processor running, add the meted butter through the feed tube and blend until smooth and creamy. Use spatula to scrape sides, add salt to taste, blend again. This should resemble and taste like hollandaise sauce.

3.) Place yolk mixture into a plastic bag with the tip cut off for piping. Pipe into eggs. If mixture is slightly runny or soft, it is ok, it will set up nicely in the refrigerator.

4.) Chill eggs for at least an hour. Meanwhile, set oven to 400°. Place prosciutto on a cookie sheet and bake for 10 minutes to crisp up. (You could also do this on the stove top if you prefer.)

5.) Toast English muffins and lightly butter if desired. (It really doesn’t need it.) Cut muffin into small, crouton-sized chunks.

6.) Assemble eggs by placing a piece of the crisp prosciutto, muffin crouton and a sliver of chive on each one.

7.) Makes 36, defibrillator paddles optional.

©2013 Tracey Henry