Italian Style Eggs Benedict Recipes

ITALIAN STYLE EGGS BENEDICT

Steps:

• Place a sauce pan on medium heat. Add 2 inches of water and vinegar and heat until bubbles start. Maintain this heat and do not let water boil.
• Crack eggs directly into water and allow to cook for 3-4 minutes or until desired doneness.
• Toast English muffins, lightly butter and top with red peppers, prosciutto.
• Using a slotted spoon gently lift eggs out of the water making sure that the water drains off the spoon.
• Top each muffin with an egg.
• Mix the hollandaise sauce and the pesto together and top eggs with sauce. Gently squeeze lemon juice on top and serve.

ITALIAN EGGS BENEDICT

Steps:

• Toast the English muffins then place in a 225° oven to keep warm until you are ready to assemble them.
• In a wok pan filled with water, bring the water to a boil.
• While the water is getting to boil, prepare the sausage/marinara mix
• On the stove top, turn the heat to medium high. Into a skillet add olive oil and swirl around the pan.
• Once the oil is covering the bottom, crumble the sausage into the pan and cook until browned about 8-10 minutes. Add tomato sauce, stir until combined and sauce is warmed, about 3 minutes. Remove from heat and set aside until ready for assembly.
• Once the water is boiling reduce heat to a simmer with just an occasional bubble coming to the surface. Crack one egg at a time and place one at a time in a measuring cup. Once water is at a simmer, using a slotted spoon swirl the water and add the egg while the water is moving. Stir once to allow egg to not stick to bottom of the pan.
• Place a second egg into the water. Cook for 3 minutes, then remove to a side plate. Cook in batches two eggs at a time until all are complete.

ITALIAN STYLE EGGS BENEDICT

Steps:

• Preheat the broiler on HIGH. Put an inch of water in a skillet, cover with a lid and put it on to boil. (keep an eye on the water).
• Take the English muffin, split it and put it in the toaster on a low setting, just to dry out the bread a little.
• In a cast iron or nonstick skillet, sauté the onion, garlic and tomato with salt and pepper, just until the onion has softened and you can smell the garlic. (2-3 minutes) Add the thyme, rosemary and parsley stir it around. Remove the mixture from the pan to a plate, divide the mixture into fourths for later on.
• Add the vinegar and salt to the pan of boiling water to poach the eggs.
• Gently slid the eggs out of their individual cups into the boiling water and cook through. I like my yokes nice and runny, if you like them this way, undercook them slightly, since everything is being trnsfered to the broiler later on.
• Put another teaspoon or so of olive oil into the skillet where you sautéed the bruschetta mixture. Take the English muffin toasts out of the toaster and place them in the oiled skillet. (Make sure that the heat under the skillet is at medium low.).
• Place the ham slices next to one another on the English muffin, two slices of ham per toast.
• Take the poached eggs out of the water and place one egg on top of each toast.
• Spoon half the bruschetta topping on top of each egg.
• Top each toast with a slice of mozzarella.
• Place the pan under the broiler to melt the cheese.
• Once the cheese has melted, spoon the remaining bruschetta topping onto the mozzarella, TURN OFF THE BROILER, put the pan back in the oven just until everything is warmed through.
• Serve hot (meaning serve it immediately) and enjoy!