Pan Tumaca and Jammy Eggs with Hollandaise and Prosciutto

Name: Pan Tumaca and Jammy Eggs with Hollandaise and Prosciutto
Yield: 10
Ingredients: 10.0x Tomatoes; 100.0ml Extra virgin olive oil; 50.0ml Balsamic vinegar; 10.0g Salt; 10.0x Sourdough toast, sliced; 500.0ml KNORR Hollandaise Sauce Gluten Free 1L; 5.0x Garlic cloves, peeled; 100.0g Prosciutto, sliced; 20.0x Eggs, soft boiled; 1.0x Dill bunch, finely chopped

Pan Tumaca and Jammy Eggs with Hollandaise and Prosciutto – Recipe

It’s a familiar eggs Benny hit reimagined on pan tumaca (tomato-rubbed toast), delivering a bright, fresh tomato and olive oil lift on the base, then jammy yolk richness, silky hollandaise and prosciutto.

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What you need

Tomatoes 10.0 x
Extra virgin olive oil 100.0 ml
Balsamic vinegar 50.0 ml
Salt 10.0 g
Sourdough toast, sliced 10.0 x
KNORR Hollandaise Sauce Gluten Free 1L 500.0 ml
KNORR Hollandaise Sauce Gluten Free 1L
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Garlic cloves, peeled 5.0 x
Prosciutto, sliced 100.0 g
Eggs, soft boiled 20.0 x
Dill bunch, finely chopped 1.0 x

Eggs Benedict

Cafe/Takeaway

Breakfast & Brunch

Eggs

Other European

Casual Dining

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Pan tumaca
- Grate the tomatoes coarsely, including the skin. Place a strainer over a bowl and transfer the grated tomatoes into the strainer. Refrigerate overnight to allow excess liquid to drain.
- Once drained, transfer the tomato pulp to a mixing bowl. Season with extra virgin olive oil, balsamic vinegar and salt, and mix well to combine.
Toast
- Toast the sourdough until golden and crisp, to your liking.
Hollandaise
- Pour Knorr Hollandaise Sauce into a saucepan and warm gently over low heat, stirring continuously until heated through.
To serve
- Rub the toasted sourdough with garlic, then spread generously with pan tumaca. Top with prosciutto and eggs, spoon over the warm hollandaise, and finish with micro herbs.