Eggs Benedict Toast

This super-simple variation on Eggs Benedict features prosciutto instead of Canadian bacon, and eggs that are steamed, not poached.

192 Calories

20g Carbohydrates

11g Protein

458mg Potassium

4g Fiber

5g Sugar

3 large egg yolks
1 tablespoon cold water
1 teaspoon cornstarch
1 teaspoon Dijon mustard
1 ½ tablespoons fresh lemon juice, divided
1 teaspoon kosher salt, divided
12 tablespoons unsalted butter (6 ounces), melted, plus 2 tablespoons cold unsalted butter, divided
⅛ teaspoon cayenne pepper
Warm water, as needed
4 cold large eggs
4 (1/2-inch-thick) sourdough bread slices, toasted
8 thin prosciutto or speck slices (about 4 ounces)
2 tablespoons roughly chopped fresh soft herbs (such as tarragon and chives)
Freshly ground black pepper (optional)