Step 1

• Wash and dry produce. • Dice tomato into 1/2-inch pieces. Halve and toast buns.

Step 2

• In a large bowl, combine half the vinegar, half the mustard, 1 TBSP olive oil, and 1/2 tsp sugar (all the vinegar, 2 TBSP olive oil, and 1 tsp sugar for 4 servings). Season with salt and pepper.

Step 3

• In a small pot, combine cream sauce base, cream cheese, and remaining mustard over medium heat. Cook, whisking, until smooth and thickened, 2-4 minutes. • Taste and season with a pinch of salt and pepper if needed. Remove pot from heat; cover to keep warm.

Step 4

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Once hot, crack eggs* into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.

Step 5

• While eggs cook, add mixed greens and tomato to bowl with dressing. Toss to coat.

Step 6

• Divide toasted buns, cut sides up, between plates; top each bun half with a folded prosciutto slice, an egg, and sauce. • Serve eggs Benedict with salad on the side. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.