One of my favorite brunch dishes is eggs Benedict. While I adore the traditional version, I also have fun using other flavors. This is my Italian take using a semi-homemade creamy pesto sauce.—Jenn Tidwell, Fair Oaks, California
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup 2% milk
- 1 cup grated Parmesan cheese
- 3 tablespoons prepared pesto
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 4 large eggs
- 2 onion bagels, split and toasted
- 8 cooked Jones Dairy Farm Dry-Aged Bacon strips
- In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Stir in cheese, pesto, nutmeg and pepper. Keep warm.
- Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break one egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with remaining eggs.
- Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water.
- Top each bagel half with two slices of bacon, a poached egg and sauce. Serve immediately. Yield: 4 servings.
Originally published as Creamy Pesto 'n Bacon Eggs Benedict in Breakfast & Brunch Bookazine 2016, p57
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