Italian Benedict Recipe

Prep and oil bread

Slice the ciabatta into eight 1/2-inch slices. Brush both sides lightly with extra-virgin olive oil and season with coarse sea salt and freshly ground black pepper.

Char bread

Heat a cast-iron skillet or heavy grill pan over medium-high heat until smoking hot. Place slices directly on the hot surface and char for 1–2 minutes per side until grill marks form and the interior is warm and slightly crisp. Remove and keep warm on a rack or low oven (around 200°F / 95°C).

Make a reduction

In a small saucepan combine the white wine vinegar and water. Bring to a gentle simmer and reduce until about 1 tablespoon remains (1–2 minutes). Remove from heat and let cool 1 minute.

Whisk yolks over gentle heat

Place the egg yolks in a medium heatproof bowl. Add the warm vinegar reduction. Set the bowl over a saucepan of barely simmering water (double-boiler), making sure the bowl bottom does not touch the water. Whisk constantly until the yolks thicken to a pale, ribbon-like consistency (about 3–4 minutes).

Emulsify with butter

Remove the bowl from the heat. Very slowly, whisk in the warm unsalted butter, a few drops at a time at first, then in a steady thin stream until the sauce is thick and emulsified. If the sauce becomes too thick, whisk in 1–2 teaspoons warm water to adjust texture.

Finish with Parmesan & seasoning

Stir in freshly grated Parmesan until melted and smooth. Add fresh lemon juice, fine sea salt, and white pepper to taste. Keep the hollandaise warm by setting the bowl in a warm (not hot) water bath or cover and place in a 140–150°F (60–65°C) oven for up to 20 minutes. If the sauce cools and splits, whisk over low heat briefly to re-emulsify.

Prepare poaching liquid

Bring a wide shallow saucepan of water to a bare simmer (not a rolling boil). Add the white wine and white wine vinegar. Lower heat so the surface shows occasional small bubbles.

Poach eggs

Crack each egg into a small dish. Create a gentle whirlpool in the simmering water with a spoon, then gently slide an egg into the center. Poach 3–3.5 minutes for a runny yolk or 4 minutes for slightly firmer yolk. Remove with a slotted spoon and drain briefly on paper towels. Repeat for all eggs. Season lightly with a pinch of coarse sea salt and a little black pepper.

Warm prosciutto

Briefly warm the prosciutto slices in the still-warm skillet for 10–15 seconds per side — just enough to soften and release aroma but not to crisp. This makes them pliable for plating.

Plate Italian Benedict

Place a charred ciabatta slice on each plate. If using microgreens or arugula, place a small bed on the bread. Drape one or two slices of warmed San Daniele prosciutto over each ciabatta slice. Place a poached egg atop the prosciutto. Spoon 2–3 tablespoons of warm Parmesan hollandaise over each egg, allowing some to drip onto the prosciutto and bread.

Garnish & serve

Finish each plate with a sprinkle of finely snipped chives, an extra pinch of coarse sea salt and freshly ground black pepper to taste. Serve immediately while eggs and sauce are warm.