Ingredients
2 sticks unsalted butter
chipotle chili with sauce
3 egg yolks
juice from 1/2 lemon
salt/pepper
whole eggs
prodciutto slices
croissants
Preparation
hollandaise sauce: cut butter into slices and melt put other ingredients in blender and SLOWLY add butter with measuring cup, do not pour in butter froth add salt/pepper and lemon to taste to thin use hot water and SLOWLY add a gentle steady stream
poach the eggs with a gentle boil or high simmer and a drizzle of vinegar break egg into a bowl and pour into ladle, submerge SLOWLY remove with slotted spoon or spatula, blot on towel
add prosciutto slices to 1/2 of large croissant and top with egg and drizzle sauce
