Eggs Benedict w/ Prosciutto & Harissa Hollandaise

A special weekend brunch driven by a tasty sauce! Some people are die-hard eggs benny fans, and I can’t say they are my first brunch choice. I love a sauce, but hollandaise lacks a bit of dimension for me. I saw this idea to blend in a bit of heat by using harissa paste. It added both color and flavor, and I think it was a great addition!

I used just-crisped prosciutto, but a slice of Canadian bacon, or even no meat, works here as well.

If you want to prep the hollandaise in advance, keep it stored in the fridge, and then warm it very gently before using it for the finished dish.