Italian Eggs Benedict
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.
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.
Nutrition
Serving: 1 | Calories: 480kcal | Carbohydrates: 26g | Protein: 35g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Cholesterol: 267mg | Sodium: 2236mg | Fiber: 2g | Sugar: 2g