Italian Eggs Benedict with Pesto Hollandaise Recipe

Italian Eggs Benedict with Pesto Hollandaise Recipe
Italian Eggs Benedict with Pesto Hollandaise Recipe photo by Taste of Home
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Italian Eggs Benedict with Pesto Hollandaise Recipe

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My husband and I have a standing breakfast date on Saturday mornings. When we want something fancy, we make Italian-inspired eggs Benedict with pesto and prosciutto. —Jackie Dodd, Los Angeles, California
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup butter, cubed
  • 1 tablespoon prepared pesto
  • 4 large egg yolks
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 2 teaspoons white vinegar
  • 4 large eggs
  • 8 thin slices prosciutto or deli ham
  • 4 fresh basil leaves
  • 4 slices tomato
  • 4 slices Italian bread (1 inch thick), toasted

Directions

In a small saucepan, melt butter; stir in pesto. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter mixture, whisking constantly.
Transfer to a small bowl. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve. Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water.
Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
To serve, layer prosciutto, basil, tomato and eggs over toast. Top with hollandaise sauce. Serve immediately. Yield: 4 servings.
Originally published as Italian Eggs Benedict with Pesto Hollandaise in Breakfast & Brunch Bookazine 2015, p52

Nutritional Facts

1 serving: 525 calories, 39g fat (19g saturated fat), 457mg cholesterol, 1092mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 21g protein.

  • 1/2 cup butter, cubed
  • 1 tablespoon prepared pesto
  • 4 large egg yolks
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 2 teaspoons white vinegar
  • 4 large eggs
  • 8 thin slices prosciutto or deli ham
  • 4 fresh basil leaves
  • 4 slices tomato
  • 4 slices Italian bread (1 inch thick), toasted
  1. In a small saucepan, melt butter; stir in pesto. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter mixture, whisking constantly.
  2. Transfer to a small bowl. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve. Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water.
  3. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
  4. To serve, layer prosciutto, basil, tomato and eggs over toast. Top with hollandaise sauce. Serve immediately. Yield: 4 servings.
Originally published as Italian Eggs Benedict with Pesto Hollandaise in Breakfast & Brunch Bookazine 2015, p52

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