Italian Benedict Recipe

Prepare and char ciabatta

Slice the ciabatta into 4 even slices (about 1" thick). Brush both sides lightly with extra-virgin olive oil (and melted butter if using). Heat a cast-iron skillet or grill pan over medium-high heat until hot. Place ciabatta slices in the pan and toast 1–2 minutes per side until well charred marks appear and the interior is warmed. Transfer to a warm plate and keep warm.

Warm prosciutto

Quickly warm the prosciutto by draping slices over the hot pan for 10–15 seconds per side or placing them in the warm skillet for about 20 seconds just to relax and become slightly pliable. Do not crisp; keep tender. Set aside covered lightly with foil to stay warm.

Clarify butter

Melt the 8 tbs (1 stick) of unsalted butter in a small saucepan over low heat until fully melted. Skim foam from the surface if desired and keep warm on the lowest heat (do not boil).

Whisk yolks

In a heatproof bowl (or the top of a double boiler), combine the 3 egg yolks, 1 tsp cold water, and 1 tbsp fresh lemon juice. Whisk vigorously until slightly thickened and pale.

Cook gently over bain-marie

Set the bowl over barely simmering water (bain-marie) making sure the bowl bottom does not touch the water. Whisk constantly while the yolks gently warm and thicken (about 2–3 minutes). Temperature should be low so yolks don’t scramble.

Emulsify with butter

Remove the bowl from heat. Very slowly drizzle the warm clarified butter into the yolks while whisking continuously to create a smooth, emulsified hollandaise. Continue until all butter is incorporated and sauce is thick and glossy. If sauce becomes too thick, whisk in a teaspoon of warm water or lemon juice to loosen.

Finish with Parmesan & seasoning

Stir in 1/2 cup freshly grated Parmigiano-Reggiano, 1/4 tsp salt, 1/4 tsp white pepper (or black), and an optional pinch of cayenne. Taste and adjust lemon, salt, or pepper. Keep the hollandaise warm over very low heat or in a thermos; if it cools too much, whisk gently over warm water to re-emulsify.

Prepare poaching liquid

Fill a medium saucepan with about 1 L of water. Add 1 tsp white vinegar and 1/2 tsp sea salt. Bring to a gentle simmer (not a rolling boil) — you should see small bubbles but not vigorous movement.

Poach the eggs

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and slide one egg into the center. Poach 3–3½ minutes for a runny yolk or up to 4 minutes for slightly firmer yolk. Repeat with remaining eggs (work in batches if necessary). Use a slotted spoon to lift eggs and briefly drain on paper towel.

Keep warm

If not serving immediately, transfer poached eggs to a bowl of warm water for up to 5 minutes, then reheat in the poaching water for 20–30 seconds just before plating.

Assemble each Benedict

Place a toasted ciabatta slice on each plate. Drape 2 slices of warmed San Daniele prosciutto over the bread. Gently set one poached egg on top of the prosciutto.

Ladle Parmesan Hollandaise

Spoon 2–3 tablespoons (or to taste) of warm Parmesan hollandaise over each poached egg, allowing it to run down onto the prosciutto and ciabatta.

Garnish and serve

Finish with a grind of black pepper, sprinkle 1/2 tablespoon microgreens or chopped chives per portion, and serve immediately with lemon wedges on the side for optional brightening. Repeat assembly for 2nd serving.