ITALIAN STYLE EGGS BENEDICT
Take brunch to the next level with Italian Style Eggs Benedict. Made prosciutto, red pepper and pesto, this twist on a classic elevates any party or shower.
Provided by Superman Cooks
Categories Breakfast
Time 20m
Number Of Ingredients 9
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 WITH PESTO HOLLANDAISE
My husband and I have a standing breakfast date on Saturday mornings. When we want something fancy, we make Italian-inspired eggs Benedict with pesto and prosciutto. -Jackie Dodd, Los Angeles, California
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 525 calories, Fat 39g fat (19g saturated fat), Cholesterol 457mg cholesterol, Sodium 1092mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
ITALIAN STYLE EGGS BENEDICT
OK, so there's no hollandaise sauce or any kind of sauce on top of these eggs, but I think you get the idea, it's Italian in flavor but eggs benedict in presentation. This is an example of me being bored on a Saturday afternoon and rummaging through the frig looking for ingredients to jazz up my lunch. This is what I came up with. It is also a great brunch item as well.
Provided by dk683
Categories Breakfast
Time 30m
Yield 1-2 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 569.6, Fat 33.9, SaturatedFat 7.7, Cholesterol 437.7, Sodium 1877.6, Carbohydrate 43.1, Fiber 4.9, Sugar 8.3, Protein 24.1
EGGS BENEDICT FLORENTINE
Eggs Benedict Florentine with smoked ham.
Provided by Trudie
Categories Breakfast Eggs
Time 35m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 636.4 calories, Carbohydrate 28.9 g, Cholesterol 768 mg, Fat 47.4 g, Fiber 0.3 g, Protein 26 g, SaturatedFat 24.1 g, Sodium 862.7 mg, Sugar 1.2 g
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