Twins Take On… Italian Eggs Benedict

“How do you like your eggs in the morning… ;)”

So Eggs Benedict is a firm favourite around the world. Here is our Italian twist on the classic recipe.

Serves 2

Ingredients:

• 3 tbsp white wine vinegar
• 3 Egg yolks
• 2 Large eggs
• 1 Ciabatta bread cut in half
• 150g Butter
• 80g Pancetta cubes
• 1 tbsp Dijon mustard
• Salt & Pepper
• 60g Parmigiano cheese
• Chives – Handful coarsely chopped
• Extra virgin olive oil

Method

So to start, fry the pancetta in a frying pan with a little extra virgin olive oil until crispy, about 5 minutes. The Pancetta adds texture and a nice saltiness to the dish.

To make the hollandaise sauce. Start by separating the eggs, you’ll need three egg yolks and get rid of the egg whites, you only need the yolks. Put the yolks in a separate bowl.

Melt the butter in a pan over a very low heat, once melted add the egg yolks and one tablespoon of Dijon mustard and grate the Parmigiano and whisk well together. Adding the Parmigiano takes the hollandaise sauce to the next level and gives it a rich creamier taste. Trick here is to keep whisking rapidly so it doesn’t curdle and keep on a very low heat and warm gently.

You should see a smooth and thickened sauce, season with salt and pepper. Now your sauce is ready to be spooned over the poached eggs.

Cut the ciabatta in half and drizzle with a little extra virgin olive oil over each half, then put on a very hot griddle to brown.

Poached eggs 

Boil water in a pan and add the vinegar. Crack the egg into a little bowl and stir the simmering water so its swimming in a clockwise motion. Add the egg gently and leave for 3 minutes. Remove after 3 minutes, place on top of the griddled ciabatta. Add the sauce, then sprinkle the pancetta and chopped chives on top to finish.

Perfetto, Buon Appetito.

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