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Restaurants›Fiorino, Italian Street Food Lonsdale Quay›Fiorino Benedict Recipe

Fiorino Benedict Recipe

Name: Fiorino, Italian Street Food Lonsdale Quays Fiorino Benedict Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 slices Schiacciata bread (house-baked) or focaccia; 2 tbs Unsalted butter, softened; 2 tsp Calabrian chili paste; 4 cups Baby spinach; 1 tbs Extra-virgin olive oil; 1 clove Garlic, minced; 1 tsp Salt; 0.25 tsp Black pepper; 2 each Large eggs; 1 tbs White vinegar (for poaching water); 0.5 tsp Salt (for poaching water); 0.25 cups Polenta (fine cornmeal); 1 cups Water; 0.25 cups Whole milk; 4 tbs Cold unsalted butter, cubed; 2 each Egg yolks; 1 tsp Fresh lemon juice; 0.5 tsp Salt; 0.125 tsp White pepper or cayenne; 2 tsp Microgreens or chopped parsley; 1 tbs Grated Pecorino or Parmesan

Inspired by Fiorino, Italian Street Food Lonsdale Quay

Time35m

Serves2

house baked Schiacciata bread, Calabrian chili, two soft poached eggs, spinach, polenta hollandaise

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Ingredients

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Bread & toppings

2 slices Schiacciata bread (house-baked) or focaccia

2 tbs Unsalted butter, softened

2 tsp calabrian chili paste

Greens

4 cups Baby spinach

1 tbs Extra-virgin olive oil

1 clove Garlic, minced

1 tsp Celtic sea salt

1/4 tsp black pepper

Poached eggs

2 each Large eggs

1 tbs White vinegar (for poaching water)

1/2 tsp Salt (for poaching water)

Polenta hollandaise

1/4 cups Polenta (fine cornmeal)

1 cups Water

1/4 cups Whole milk

4 tbs Cold unsalted butter, cubed

2 each Egg yolks

1 tsp Fresh lemon juice

1/2 tsp Celtic sea salt

1/8 tsp White pepper or cayenne

Garnish & finishing

2 tsp Microgreens or chopped parsley

1 tbs Grated Pecorino or Parmesan

Method

Bread & toppings

Prepare and toast bread

Preheat oven to 375°F (190°C). Spread 1 tablespoon softened butter on each slice of Schiacciata. Place on a sheet pan and toast in the oven 6–8 minutes until edges are lightly golden and surface warmed. Remove and keep warm.

When bread is warm, spread 1 teaspoon Calabrian chili paste across each slice (adjust to taste). Set toasted, chili-spread schiacciata aside on serving plates.

Greens

Sauté spinach

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add baby spinach, season with 1 teaspoon salt and 1/4 teaspoon black pepper. Sauté, stirring, until wilted (about 2–3 minutes). Remove excess liquid by briefly lifting spinach from pan and pressing with a spoon or straining if needed. Keep spinach warm and portion evenly across the two slices of toasted schiacciata.

Polenta hollandaise

Cook polenta base

In a small saucepan bring 1 cup water to a simmer. Slowly whisk in 1/4 cup polenta, reduce heat to low and cook, stirring frequently, until thickened and creamy, about 3–4 minutes. Stir in 1/4 cup milk to loosen and cook 1 more minute. Remove from heat and let cool slightly (2 minutes).

Temper egg yolks

In a heatproof bowl, whisk 2 egg yolks until smooth. While whisking, add 1–2 tablespoons of the warm polenta mixture to the yolks to temper them, then whisk the tempered yolks back into the saucepan with the remaining polenta over very low heat.

Finish hollandaise

Off heat, whisk in cold cubed butter a few pieces at a time, whisking until each piece is incorporated and the sauce is glossy and thickened. Add 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon white pepper or cayenne. If sauce is too thick, whisk in up to 1 tablespoon warm water. Keep warm in a bowl over a pot of barely simmering water (double-boiler style) while poaching eggs.

Poached eggs

Poach eggs

Bring a deep wide saucepan of water to a gentle simmer (not a boil). Add 1 tablespoon white vinegar and 1/2 teaspoon salt. Stir to create a gentle vortex. Crack one egg into a small cup and gently slide it into the center of the vortex. Poach 3 minutes for a soft runny yolk (3½ minutes if your eggs are large and water cooler). Use a slotted spoon to lift the egg, blot briefly on paper towel to remove excess water. Repeat with the second egg. Keep eggs warm by placing them on a plate covered with a clean towel.

Assembly & garnish

Assemble Fiorino Benedict

Divide the sautéed spinach across the two toasted schiacciata slices (about half on each). Place one poached egg on top of the spinach of each slice. Spoon 3 tablespoons (about) of the warm polenta hollandaise over each egg so it cascades down the sides.

Finish with a light dusting of grated Pecorino or Parmesan, a sprinkle of microgreens or chopped parsley, and an optional extra pinch of Calabrian chili if desired. Serve immediately.