Italian Eggs Benedict
Donatella puts an Italian twist on one of her favorite brunch recipes, eggs benedict!
0 min
PREP TIME
0 min
TOTAL TIME
Easy
COOKING SKILL
2-4
SERVING SIZE
Ingredients
- 2-4 fresh eggs
- 1 ½ tsps. white vinegar (white wine vinegar works as well)
- 1 tsp. salt
- 4 tbs. butter
- 2 tsp. pesto (store bought)
- 4 egg yolks
- 2 tbsp. water (room temperature)
- 2 pieces mortadella, grilled cut in circles
- 2 stalks of asparagus grilled
- Hollandaise sauce
- English muffins
Hollandaise Sauce
- 4 tbsp. butter
- 4 egg yolks
- 2 tbsp. room temperature water
- 1 tbsp. lemon juice
Instructions
- Fill a saucepan with a couple of inches of water
- Add 1 tsp. salt and 1½ tsp. white vinegar (white wine vinegar works as well)
- Bring the water to a simmer over medium heat
- Crack one egg into a cup or ramekin, then, carefully add to the water.
- Repeat with remaining eggs
- Using a spoon, push some of the egg whites closer to the yolk
- Turn down heat and cover with a lid for 4 minutes.
- Gently lift eggs out of the pan with a slotted spoon and place on a dish.