Italian Eggs Benedict Recipes

ITALIAN EGGS BENEDICT WITH PESTO HOLLANDAISE

Steps:

• In a small saucepan, melt butter; stir in pesto. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter mixture, whisking constantly., Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve. Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water., Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water., To serve, layer prosciutto, basil, tomato and eggs over toast. Top with hollandaise sauce. Serve immediately.

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.

EGGS BENEDICT FLORENTINE

Steps:

• Prepare Hollandaise: Whisk together egg yolks, lemon juice, and pepper in a pan over low heat. Add 1/2 of the butter and continue to whisk until the butter is melted and incorporated. Add remaining butter and salt and whisk until melted. Sprinkle in paprika. Turn heat off and cover with a lid to keep warm.
• Fill a large saucepan with 5 to 8 inches of water and bring to a gentle simmer. Add vinegar and reduce heat to low. Carefully break eggs into the simmering water and cook until whites are firm and the yolks have thickened but are not hard, 3 to 4 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
• While the eggs are poaching heat ham in a skillet over medium-high heat until warm, 2 to 3 minutes, microwave spinach sprinkled with a little water on a plate for 30 seconds, and toast English muffins.
• Spread butter on toasted muffins. Top each half with a slice of ham, some spinach, and a poached egg. Drizzle with a healthy helping of Hollandaise and serve immediately.

EGGS BENEDICT WITH HOMEMADE HOLLANDAISE

Steps:

• For hollandaise sauce, in top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes., Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break 1 egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with 3 more eggs. , Cook, uncovered, 2-4 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water. Repeat with remaining 4 eggs., Top each muffin half with a slice of bacon, a poached egg and 2 tablespoons sauce; sprinkle with paprika. Serve immediately.

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!