April 16th is National Eggs Benedict Day and that's the perfect excuse to have breakfast for dinner tonight. Here's a unique take on this classic recipe that is perfect this time of year when heirloom tomatoes are in season. With this recipe, you can use either prosciutto or deli ham. Slavo’s Secret Tip: If you like poached eggs, I highly recommend picking up an electric poacher. It uses steam to quickly poach the eggs to perfection every time.

Ingredients:

2 Sourdough Baguettes – sliced into 4-5” pieces about ½” thick (To make this a Paleo and Whole 30-friendly recipe replace with fried eggplant/zucchini or omit entirely)

2 Heirloom Tomatoes – cut into ½” sliced rounds (any variety will do just fine)

8-10 slices Prosciutto or deli ham – not too paper thin because it will be hard to work with

5-6 Basil Leaves

8 eggs – poached

3 egg yolks separated

¼ teaspoon Dijon Mustard

½ teaspoon Lemon Juice

2-3 dashes of Tabasco or Cholula (use Cholula for Paleo and Whole 30 diets)

1 cup melted butter (or Ghee for Paleo and Whole 30 diets)

Original Slavo Salt

Preparation:

For the Hollandaise sauce, this is the absolute easiest, most idiot-proof method for making and holding the sauce, which can be really temperamental!

1. Place your 3 yolks, lemon juice, and hot sauce into the blender and blend for 30 seconds.

2. Slowly drizzle in the melted hot butter, don’t worry about separating the fat just put it all in VERY slowly.

3. Once all butter is in, turn off the blender and taste. It may need more lemon, hot sauce or Slavo Salt – that’s up to you.

For the Tomatoes –

1. Lay a piece of prosciutto on the cutting board flat.

2. Next, place a tomato slice in the center, sprinkle a bit of Slavo Salt on it and them place a 1-2 (depending on size) basil leaves on top of tomato.

3. Finally, wrap the prosciutto around the tomato into a nice little package.

4. In a hot skillet with a pad of butter, place the tomato packages in and pan-fry. You’re not really trying to cook them, just lightly browning the prosciutto and warming up the tomatoes.

5. Remove from pan.

For the baguette –

1. Cut into long slices and rub lightly with olive oil, lightly season with Slavo Salt.

2. Next either toast, grill, or broil the bread slices. Just enough to crisp them up a bit.

Assembly –

1. Place the bread on bottom, then tomato/prosciutto, poached egg, and finally drizzle the sauce over the top.

2. Garnish with finely chopped parsley to impress your friends