Italian Eggs Benedict
- Pursuing Balance
- Aug 1, 2018
- 2 min read
Eggs Benedict is one of my favorite brunch options when going out. Whether it's the classic style or a fun new twist I am always looking for a new spin on an old favorite to incorporate into our Sunday Brunch days with family and friends. My fiancé and I have a mild obsession with Brie Cheese and when I came across this Italian Version that includes Brie Cheese I had to try it! You can not go wrong with this dish, the flavors pair perfectly together.
Serves 4
Ingredients:
8 slices of ciabatta bread
8 slices of prosciutto
Brie cheese
8 eggs
Fresh basil
Balsamic glaze
3 egg yolks
4 oz. of cream cheese
½ cup melted butter
1 tbsp. lemon juice
Directions:
Begin by boiling water in a deep pot or egg poaching pan. When close to boiling, add vinegar which will help keep the egg in place for that perfect poach. Carefully pour egg into water. Cook for 3 to 4 minutes until white is set but the yolk is still runny. I have always struggled with poaching eggs (I would have to poach 4 just to get 1 good one). But an egg-poaching pan has changed my life and made poaching SO easy. See below for the pan I use. I highly recommend it!
Meanwhile, place egg yolks, cream cheese, butter and lemon juice in a blender. Blend until smooth. Then pour mixture into the bowl of a double boiler (basically a mixing bowl placed on top of a saucepan filled with simmering water – see how to use one here). Constantly whisk the mixture in the double boiler for several minutes. You want to make sure not to let the eggs get too hot, or else they will scramble. After 3 to 5 minutes of whisking, remove from heat and set aside.
To assemble the eggs Benedict, start by toasting the ciabatta bread in a 375 degree oven until bread is golden brown. Spread cheese on each slice of bread. Top with a slice of thinly cut prosciutto. Then place a poached egg on top of the prosciutto. Pour hollandaise sauce over the egg. Then drizzle with balsamic glaze and top with a piece of basil.
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