Stunningly Sumptuous Italian Eggs Benedict
Posted on May 15, 2012
Italian Eggs Benedict (adapted from my idol, Martha Stewart)
Making eggs benedict can be a daunting task for many. It might seem like an impossible task worthy of Microsoft Project’s organizational and timing tools, but the truth is with a little bit of planning, a hint of decent timing and some good old love everybody can delight their guest with this stunningly sumptuous dish. Timing is everything in this recipe and you might have to multitask. For example, while baking the asparagus, you can be making the hollandaise. I hope you enjoy this recipe! xoxo
- 1/2 Cup White-wine vinegar
- 4 Eggs
- 4 Prosciutto slices
- 1 French bread
- Meyer lemon grilled asparagus
- 3 Large egg yolks
- 1/2 Cup (1 stick) unsalted butter, cut into small pieces
- ¼ Cup freshly squeezed lemon juice
- Dash cayenne pepper
- 4 Tablespoons of pesto
- Coarse salt
- Warm water, if needed
Cook asparagus with this recipe and set aside inside an oven to keep warm.
Meanwhile, in a microwave melt the butter until liquid, but not too hot. Then, simmer water in a saucepan. Place the bowl over a saucepan containing water in a low simmering.
Place the 3 egg yolks in bowl and start vigorously whisking for about 30 seconds or until they have turned a pastel yellow color. Then, whisk in the melted butter in slow drizzles and wait until the butter is totally incorporated before adding more. Repeat process until all the butter is used.
Then, add lemon juice 2-tablespoons at the time, whisk in completely before repeating the process, until you like the flavor. Add cayenne pepper, pesto and salt and pepper to taste and whisk mixed evenly. If the sauce gets too thick, whisk in a few drops of warm water before serving. Cover and place in a warm spot until it’s ready to use for the eggs benedict.
For the poached eggs. In a large saucepan, bring vinegar and 8 cups water to a boil over high heat; immediately reduce heat to a low simmer.
Crack each egg into an individual bowl, checking for shells. Gently drop eggs, one at a time, into simmering water and cook for 2 minutes, white should be completely done, but yolk should be runny. Using a slotted spoon, transfer eggs to a paper-towel-lined plate to drain.
Cut French bread into 2-inch slices and toast in oven for extra crispy hot bread, yum! For plating lay 5 asparagus on plate and put the bread slice on top. Top each French bread slice with 2 prosciutto slices, a poached egg and finish with the pesto Hollandaise sauce. Serve immediately and enjoy!
- Don’t let the eggs yolks get too hot because they will scramble. Yikes!
- Don’t let the water touch the bottom of the bowl
- Do whisk vigorously
- Do wait until you incorporate butter before adding more of it
- Do be patient; you will be rewarded with a luscious and creamy sauce!