Italian Benedict Recipe

Preparation Steps

1. 1

   Prepare the Polenta Cakes

   In a pot, bring water to a boil. Slowly whisk in polenta and salt. Cook over medium heat, stirring frequently, until thickened (about 15-20 minutes). Spread polenta onto a baking sheet and let cool. Once cooled, cut into rounds and pan-fry until golden brown on both sides.

2. 2

   Make the Hollandaise Sauce

   In a double boiler, melt butter. Whisk together egg yolks and lemon juice until pale. Slowly add melted butter while whisking constantly until thickened. Stir in grated parmesan and chopped chives. Season with salt and pepper.

3. 3

   Poach the Eggs

   Bring a pot of water to a simmer. Crack eggs into individual cups. Swirl the water and gently slide in the eggs. Poach for about 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.

4. 4

   Assemble the Dish

   On each plate, place a polenta cake, top with a slice of mortadella, and then a poached egg. Drizzle with parmesan hollandaise. Serve with a side of arugula salad dressed with lemon juice, salt, and pepper.