Italian Eggs Benedict Recipe
Toasted ciabatta, poached eggs, prosciutto, tomato & basil hollandaise served with bacon & cream cheese grits with gouda
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Ingredients
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For the Italian Eggs Benedict
For the Bacon and Cream Cheese Grits
Method
For the Italian Eggs Benedict
- 1
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Cook for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
- 3
Toast the Ciabatta
While the eggs are poaching, toast the ciabatta slices until golden brown.
- 4
Assemble the Benedict
On each slice of toasted ciabatta, layer a slice of prosciutto, a slice of tomato, and a poached egg. Drizzle with the hollandaise sauce and garnish with fresh basil.
For the Bacon and Cream Cheese Grits
- 5
Cook the Bacon
In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels, reserving some bacon fat for flavor.
- 6
- 7
Add Cheese
Stir in cream cheese and gouda cheese into the cooked grits until melted and creamy. Crumble the cooked bacon and mix in, reserving some for topping.
- 8
