Roma Bendict Recipe
with grilled salami & pesto hollandaise
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Ingredients
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Main Ingredients
Optional Garnish
Method
Preparation
- 1
Toast the English Muffins
Split the English muffins in half and toast them until golden brown. Set aside.
- 2
- 3
Prepare the Pesto Hollandaise
In a blender, combine fresh basil, Parmesan cheese, lemon juice, salt, and black pepper. Blend until smooth.
- 4
Melt the Butter
In a small saucepan, melt the butter over low heat. Slowly drizzle the melted butter into the blender while blending until the sauce is creamy and well combined.
Poaching the Eggs
- 5
Boil Water
Fill a medium saucepan with water and bring it to a gentle simmer. Add a splash of vinegar if desired.
- 6
Poach the Eggs
Crack an egg into a small bowl. Gently slide the egg into the simmering water. Repeat with the remaining eggs. Cook for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
