Italian Style Eggs Benedict Recipes

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:

• 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

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 STYLE EGGS BENEDICT

Steps:

• Combine yolks and juice in a heatproof bowl; set over a pot of simmering water. Rapidly whisk until the yolks are light, thickened with ribbons running through them, and feel quite warm (this will take a few minutes; do not overcook or yolks will scramble). Remove bowl from the heat and set on dampened tea towel so it does not move around. Now very, very slowly dribble and whisk in the butter. Now mix in the pesto. Cover this hollandaise sauce and set aside until needed. You should have about 1 cup of sauce. Fill a very large and wide pot 2/3 full with water. Add the vinegar and bring to a simmer. As the water comes to temperature, set an oven rack 6" underneath your broiler. Preheat broiler to high. Set bread on a baking sheet and brush the top of each slice with olive oil. Now sprinkle each slice with Parmesan cheese. Broil bread until lightly toasted, 1 to 2 minutes, and then remove from the oven. Turn oven temperature to 200˚F. Now top each bread slice with 2 slices tomato and 1 slice of prosciutto. Set the top bread in the oven to warm. When simmering, swirl the water and then crack eggs into it. Poach eggs to the desired doneness (about 3 minutes for soft poached). Set 2 slices of bread on each of 4 plates. Now top each piece of bread with some of the arugula. Lift eggs out of the water, drain well, and set one on each piece of bread. Top with hollandaise sauce and serve, garnishing each plate with a few basil leaves, if desired. Recipe Options: If time is short cheat and use packaged hollandaise sauce mix in this recipe. Instead of proscuitto, top each bread slices with 2 thin slices of pancetta, that you've fried until crispy. You can buy pancetta, a cured Italian-style of bacon that's not smoked, in our Deli Department showcase.

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!

INSIDE-OUT EGGS BENEDICT

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spread 1 tablespoon butter over bread slices. Place buttered side-down in a grill pan; cook until crispy, about 3 minutes. Place 2 bread slices grilled side-down on a baking sheet.
• Combine the remaining 3 tablespoons butter, parsley, Parmesan cheese, mustard, garlic, and pepper in a bowl. Spread over bread on the baking sheet.
• Broil in the preheated oven until golden brown, about 4 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Place eggs in the same skillet; cook over medium-high heat until whites are set on the bottom, 2 to 3 minutes. Flip over to cook the other side until whites are completely set, about 1 minute more. Layer bacon and eggs over the broiled bread and top with the 2 grilled slices.