This is a Lookout Point signature dish made with prosciutto, eggs, and English muffins. Huevos Trifecta was named by our guests, during horse racing season in Hot Springs. It goes well with steamed asparagus, or topped with fresh spinach or chopped kale.
Huevos TrifectaBy Kristie Rosset
- 4 eggs
- 2 tablespoons melted butter
- 1/2 cup cream
- dash of cayenne
- 2 tablespoons grated cheddar cheese
- 4 English muffins, halved and toasted
- 4 cooked sausage links
- 4 thinly sliced prosciutto
- dash of Mediterranean sea salt
- sliced tomato (for garnish)
- rosemary (for garnish)
In a 10- inch skillet, melt butter over high heat and immediately add cream.
Slide eggs into butter and cream.
When egg whites begin to set, flip eggs over.
Add dash of cayenne pepper.
Sprinkle with cheese.
Finish cooking until desired level of egg yolk doneness.
Place prosciutto atop toasted English muffin halves.
Slide eggs on muffin halves with some of the hot cream and butter.
Place sausage links on the sides.
Sprinkle Mediterranean sea salt on the eggs.
Garnish with a slice of tomato and rosemary.