Olive oil Poached eggs with prosciutto, pine nuts and basil hollandaise.

These olive oil poached eggs are beyond dreamy! Rich and creamy, they can make your next breakfast in bed or brunch very luxurious.

Serves 4 Yum
Olive oil Poached eggs with prosciutto, pine nuts and basil hollandaise.



4 large eggs – at room temperature

½ cup Monte Rosso olive oil


Basil Hollandaise

1 tbsp white wine vinegar

3 egg yolks

½ cup of slightly warm Monte Rosso olive oil

2 tbsp. chopped basil

1 tbsp. lemon juice

Pinch of salt & pepper


To Serve

8 slices prosciutto

3 tbsp. toasted pine nuts

4 thick slices of Italian loaf – lightly toasted

2 cloves of garlic

Handful of rocket

Salt & pepper




 Before starting your eggs or hollandaise you need to have all the other components ready. Toast your pine nuts in a dry hot pan, remove and season. Then add your prosciutto till slightly crisp. Whilst your Italian bread is still warm rub well with garlic cloves. Set all aside while you make the rest of the dish.

To start your hollandaise fill a small saucepan with warm water and place onto the hob on a medium heat. You will now need to find a bowl that fits snugly on to create a water bath. Once the water has come to a simmer add vinegar and reduce by two thirds till you get a syrup like mixture.

Take the vinegar off the heat and whisk in egg yolks and 1 tbsp of the warm water till light and slightly fluffy, put the bowl back on the simmering pot of water, slowly start adding your warm olive oil, whisking the whole time, if it gets overly thick add a little more water. Once thicken, stir in basil, lemon juice, salt and pepper, then remove from the heat and keep covered while you finish the rest of the dish.

In a deep-set frying pan add half a cup of olive oil and put on a low heat. Break each egg into an individual tea cup. Once you see wiggles or wrinkles in the oil add eggs by slowly tipping from the teacup holding the handle so you can get nice and close. The egg should be almost submerged. Keep the yolk cooking by flicking olive oil over it with a large metal spoon and cook for a total of 3 minutes. Carefully remove with a slotted spoon.

To construct place you garlic toast on a plate, top with prosciutto, a large spoon of the basil hollandaise and carefully place your egg on top, scatter the plate with pine nuts and rocket and season well. Enjoy!