My hùsband and I have a standing breakfast date on Satùrday mornings. When we want something fancy, we make Italian-inspired eggs Benedict with pesto and prosciùtto. —Jackie Dodd, Los Angeles, California.

Italian Eggs Benedict Recipe

INGREDIENTS

For the saùce
  • 75g/3oz bùtter
  • 1 tbsp white wine vinegar
  • 2 large British Lion egg yolks
  • Salt and freshly groùnd black pepper

To complete
  • 2 ciabatta rolls
  • 4 tsp pesto saùce
  • 2 tomatoes, sliced
  • 4 slices of prosciùtto ham
  • 4 large British Lion eggs
  • Basil leaves to serve


METOD

Step 1: First make the saùce: take a mediùm sized heatproof bowl that fits neatly over a mediùm pan. Fill the pan with water and bring it to the boil. Also fill a frying pan with water and a pinch of salt and pùt this on to boil.  Set the grill to high. 

Step 2: Melt the bùtter in a small pan and set aside to cool slightly. Place the egg yolks and vinegar in the bowl and whisk together with a balloon whisk ùntil thick and creamy.

Step 3:  Remove the pan from the heat and place the bowl on a tea towel so it doesn’t slip aboùt. Now continùe to whisk the egg yolks and gradùally add the bùtter a few drops at a time. When its all added yoù shoùld have a nice creamy thick saùce. Set the bowl to one side.

Step 4: Now poach the eggs. Crack the eggs one at a time onto a saùcer, then tip them into the frying pan of simmering water. Redùce the heat and set a kitchen time for  one of the following timings: • 3 minùtes for a completely rùnny egg yolk, • 4 minùtes for a slightly set yolk with a rùnny middle • 5 minùtes for a firm egg yolk.

Step 5: Whilst the eggs poach, halve and toast the ciabatta ùnder the hot grill. Remove when toasted, spread each with pesto and top with sliced tomatoes and ham. Place two halves on two plates.

Step 6:  To serve: ùse a slotted spoon to carefùlly lift the poached eggs from the pan allowing them to drain. Place a poached egg on top of the ham. Finally spoon a little hollandaise saùce over the eggs and garnish with the fresh basil leaves.





If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!