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 EGGS BENEDICT
A twist on a classic this Italian eggs Benedict has all the things you love in a benny plus the addition of a sausage tomato sauce all drizzled with a creamy homemade hollandaise for mouthwatering deliciousness in every bite!
Provided by Meghan McMorrow | Fox and Briar
Time 35m
Number Of Ingredients 9
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
Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother's Day, or anytime you want to treat yourself to the best brunch in the world! Serve with roasted potatoes for mopping up the extra egg yolk and hollandaise. If you prefer, you can substitute ham for the Canadian bacon in this recipe.
Provided by jenn
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
- Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
- Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
- While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
- Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
Nutrition Facts : Calories 879 calories, Carbohydrate 29.6 g, Cholesterol 742.1 mg, Fat 71.1 g, Fiber 1.7 g, Protein 31.8 g, SaturatedFat 38.9 g, Sodium 1719.3 mg, Sugar 0.9 g
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
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