Italian Eggs Benedict is based on the classic eggs Benedict with a couple of substitutions. Ciabatta bread is used instead of English muffins, Prosciutto instead of ham and a creamy Parmesan sauce instead of hollandaise sauce.

A poached egg on top of prosciutto and an English muffin cut open with yellow yolk running out

You might expect this dish to come from a quaint village in Italy, but it’s inspired by my favorite city, Carmel-by-the-Sea. I’ve previously talked about Carmel in my post for Florentine cookies, also inspired by the same restaurant.

3 English muffins topped with prosciutto, a poached egg and Parmesan sauce

Recipe origin

Our favorite restaurant is Il Fornaio which is inside the Pine Inn hotel on Ocean Avenue. It’s where my husband proposed. We’ve been frequent visitors of the hotel and restaurant so much we know all the staff and have become great friends with some.

3 Italian eggs Benedict on a plate with a glass of orange juice and potatoes

My go-to dish for breakfast is always uova alla benedettina (eggs benedict). Crispy ciabatta bread topped with sliced prosciutto di Parma (pancetta can also be used) with a perfectly poached egg and the best part is the parmesan sauce, which takes the place of traditional hollandaise. They serve them alongside rosemary roasted potatoes which are delicious in themselves.

An Italian eggs Benedict on a white plate

How do you poach the perfect egg?

It’s easy once to practise and know the tips and I have a great tutorial. You can find that here > how to poach an egg.

Parmesan sauce instead of hollandaise

The Parmesan sauce is made very differently to hollandaise in that is has no eggs. It’s butter cooked with flour, milk and grated Parmesan cheese, so easy and so delicious. This is a great brunch item the next time you want to serve something a little different from the regular eggs benedict. Here’s a step-by-step tutorial, with pictures, on how to poach the perfect egg, link.

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A poached egg on top of prosciutto and ciabatta bread cut open with yellow yolk running out
5 from 21 reviews

Italian Eggs Benedict

Janette
Italian eggs benedict is based on the classic eggs benedict with a couple of substitutions. Prosciutto instead of ham, parmesan sauce instead of hollandaise and ciabatta instead of English muffins.
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
Servings: 4
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Ingredients
 

  • 2 tablespoons unsalted butter
  • 2 teaspoons all-purpose/plain flour
  • 1 cup (236 ml) milk, warmed
  • 1 cup 50 grams freshly grated Parmesan cheese
  • ⅛ teaspoon ground nutmeg
  • Small pinch freshly ground black pepper
  • 4 slices Ciabatta bread
  • 1 teaspoon white vinegar
  • 8 slices prosciutto di Parma, sliced thin
  • 4 large eggs
  • Fresh parsley, optional, finely chopped

Instructions
 

  • Melt the butter in a mediium saucepan over medium heat. When melted, whisk in the flour and stir to cook for about 1 minute. Whisk in the milk slowly until combined.
  • Whisk in the parmesan, nutmeg and black pepper, cook until thickened. * see note
  • Place the slices of ciabatta onto a baking sheet and broil on both sides until just golden. Set aside.
  • Crack the eggs into individual small bowls.
  • Fill a high-sided sauté pan, or low sided saucepan 1/2 full with water.
  • Heat over medium heat until you start to see bubbles form and the temperature reaches 190°F using a candy thermometer. Add 1 teaspoon white vinegar.
  • Turn the heat down to low and regulate it to keep the temperature at 190 degrees.
  • Stir the water in a circular motion to create a vortex and pour the egg into the center while the water is spinning.
  • Have a folded towel next to the pan to drain the egg of the excess water when it comes out.
  • Cook the egg for 4 1/2 minutes. Remove with a slotted spoon and drain on the towel. Repeat with the other 3 eggs.
  • Add 1 slice of ciabatta to 4 plates. Top each piece of bread with 2 slices of prosciutto and top each with 1 egg.
  • Drizzle the parmesan sauce over the top and garnish with chopped parsley.

Notes

I keep the sauce warm over a low flame until the rest of the dish is ready. If it gets too thick, whisk in a little more milk.
Serving: 1, Calories: 480kcal, Carbohydrates: 26g, Protein: 35g, Fat: 26g, Saturated Fat: 13g, Polyunsaturated Fat: 11g, Cholesterol: 267mg, Sodium: 2236mg, Fiber: 2g, Sugar: 2g
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