Truffle Infused Eggs Benedict

Ingredients:

• 4 large eggs
• 2 English muffins, split and toasted
• 8 slices of prosciutto
• 1/4 cup white vinegar
• 1/2 cup unsalted butter
• 2 large egg yolks
• 1 tablespoon lemon juice
• 1 teaspoon truffle oil
• Salt and pepper to taste
• Chopped chives for garnish

Directions:

1. Fill a saucepan with water and bring to a gentle simmer. Add the white vinegar.
2. Carefully crack the eggs into the simmering water and poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
3. In a small saucepan, melt the butter over low heat. In a heatproof bowl, whisk the egg yolks and lemon juice. Gradually whisk in the melted butter to create a hollandaise sauce. Stir in the truffle oil and season with salt and pepper.
4. To assemble, place a slice of prosciutto on each toasted English muffin half, top with a poached egg, and drizzle with the truffle hollandaise sauce.
5. Garnish with chopped chives and serve immediately.