Easy Italian Eggs Benedict with Olive Oil Hollandaise, Pesto and Proscuitto

- 8 large eggs
- 1/2 tsp. salt, divided
- 1/4 tsp. freshly ground black pepper
- 1/2 c. unsalted butter
- 1/3 c. olive oil
- 3 egg yolks
- 1 tbsp. fresh lemon juice
- 2 tbsp. sun dried tomatoes packed in oil, chopped, drained
- 3 tbsp. prepared pesto
- 1 tbsp. butter, softened
- 4 Bays English Muffins, split, toasted
- 8 slices proscuitto, thinly sliced

Heat oven to 425° F. Gently crack each egg into a well-buttered or nonstick muffin cup. Season eggs with 1/4 teaspoon of the salt and pepper. Bake 9 to 10 minutes or until whites are set but yolks are not cooked through.

Meanwhile, combine egg yolks, lemon juice and remaining 1/4 teaspoon salt in a blender. Cover; pulse to blend. Melt butter in a small saucepan. Add oil; heat until very hot. With motor running, pour hot butter mixture through opening in lid until mixture is thick. Add sun dried tomatoes; pulse to combine.

Run a butter knife around eggs to loosen from muffin cups. Combine pesto and softened butter; spread over toasted muffin halves. Top each muffin half with a slice of prosciutto, one egg and 2 tablespoons hollandaise; serve immediately.

Serves 4