Jul 13 2026
Restaurants›BellaBrava Bexley - Land O’Lakes›Benedict Recipe

Benedict Recipe

Inspired by BellaBrava Bexley - Land O’Lakes
Time1h 30m
Serves4

housemade rosemary focaccia | prosciutto | grilled asparagus | poached eggs | hollandaise, crispy capers | crispy smashed rosemary potatoes

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Ingredients

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Focaccia

Crispy Smashed Rosemary Potatoes

Poached Eggs

Hollandaise Sauce

Assembly

Method

Focaccia

  1. 1

    Prepare the Dough

    In a large bowl, whisk together warm water, yeast, and a pinch of sugar. Let it sit for about 10 minutes until frothy.

  2. 2

    Mix the Ingredients

    Add flour, olive oil, chopped rosemary, and salt to the yeast mixture. Stir until a dough forms.

  3. 3

    Knead and Rise

    Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover with a damp cloth, and let rise for 1 hour or until doubled in size.

  4. 4

    Shape and Bake

    Preheat your oven to 425°F (220°C). Transfer the dough to a baking sheet, stretching it out to fit. Dimple the top with your fingers, drizzle with olive oil, and sprinkle with additional rosemary. Bake for 20-25 minutes until golden.

Crispy Smashed Rosemary Potatoes

  1. 5

    Boil the Potatoes

    Place the small potatoes in a pot of salted water and bring to a boil. Cook for about 15-20 minutes until fork-tender.

  2. 6

    Smash and Season

    Drain the potatoes, then place them on a baking sheet. Gently smash each potato with a fork, drizzle with olive oil, sprinkle with chopped rosemary, salt, and pepper.

  3. 7

    Bake

    Bake in the oven at 425°F (220°C) for 20-25 minutes until crispy and golden.

Poached Eggs

  1. 8

    Prepare the Water

    Fill a saucepan with water and bring it to a gentle simmer. Add white vinegar.

  2. 9

    Poach the Eggs

    Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes until the whites are set but yolks are still runny.

  3. 10

    Remove and Drain

    Use a slotted spoon to remove the eggs from the water, and place them on a paper towel to drain.

Hollandaise Sauce

  1. 11

    Whisk the Egg Yolks

    In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and frothy.

  2. 12

    Heat the Mixture

    Place the bowl over a pot of simmering water (double boiler). Whisk constantly until thickened.

  3. 13

    Add Butter

    Slowly drizzle in the melted butter while whisking continuously until the sauce is smooth and creamy. Season with salt.

Assembly

  1. 14

    Plate the Focaccia

    Slice the focaccia and place it as the base on a plate.

  2. 15

    Add Toppings

    Layer on the prosciutto, grilled asparagus, and poached eggs on top of the focaccia.

  3. 16

    Finish with Hollandaise

    Drizzle the hollandaise sauce over the eggs, and sprinkle crispy capers on top. Serve with crispy smashed potatoes on the side.

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