Italian Eggs Benedict
“How do you like your eggs in the morning… ;)”
So eggs Benedict is a firm favourite around the world. Here is our Italian twist on the classic recipe.
- 3 tbsp white wine vinegar
- 3 Egg yolks
- 2 Large eggs
- 1 Ciabatta bread cut in half
- 150g Butter
- 80g Pancetta cubes
- 1 tbsp Dijon mustard
- Salt & Pepper
- 60g Parmigiano cheese
- Chives – Handful coarsely chopped
- Extra virgin olive oil
So to start, fry the pancetta in a frying pan with a little extra virgin olive oil until crispy, about 5 minutes. The Pancetta adds texture and a nice saltiness to the dish.
To make the hollandaise sauce, melt the butter in a small pan. Put the egg yolks into a heatproof bowl over a pan of gently simmering water and whisk together with the mustard. Whisking constantly, very slowly (otherwise it will split) pour the melted butter and add the grated Parmesan cheese and whisk well together into the egg mixture, until well combined, adding a splash of water to loosen, if needed. Adding the Parmesan takes the hollandaise sauce to the next level and gives it a rich, creamier taste. Whisk in the white wine vinegar and season to perfection. Turn the heat off and keep warm over the pan of water, stirring occasionally, and loosening with an extra splash of water if needed
You should see a smooth and thickened sauce and now the sauce is ready to be generously spooned over the poached eggs.
Cut the ciabatta in half and drizzle with extra virgin olive oil over each half and put on a very hot griddle to brown.
Boil water in a pan and add the vinegar. Crack the egg into a little bowl and stir the simmering water so its swimming in a clockwise motion. Add the egg gently and leave for 3 minutes. Remove after 3 minutes, place on top of the griddled ciabatta. Add the sauce, then sprinkle the pancetta and chopped chives on top to finish.
Perfetto, Buon Appetito.