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#1
03-10-2008, 12:32 AM
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Italian Eggs Benedict...aka Eggs Benedicto!
This is a great dish to make for a weekend brunch. It is pretty easy and tastes delicious. It is my interpretation of Eggs Benedict but with a very Italian influence.
The layers of this dish are as follows, from top to bottom: Chiffonaded basil sprinkled on top for garnish Marinara sauce (you could also use a tomato cream 'pink' sauce) Poached Egg A large, fresh basil leaf Thin slice of prosciutto Slice of provolone cheese Pan-fried polenta cake, about 3/8-1/2 inch thick (a thick piece of toasted ciabatta or other bread would work too) You can buy round tubes of precooked polenta at the store or make your own the day before and put it in a flat bottom container (spray the bottom w/ non-stick spray first!) to cool and solidify into a cake. Cut it into squares, circles, rectangles, or triangles and lightly coat them with flour to help with browning. Pan fry them in some butter and olive oil until they are golden brown and delicious (GB&D) on both sides. My homemade polenta was too creamy and the polenta cake kinda fell apart in the pan. When I've made it before it held together better. To poach the egg, fill a wide, shallow pan with about 1.5-2" of water. Add about 1 Tablespoon of white vinegar to it and bring to a boil. Crack an egg into a small dish. When the water comes to a boil, reduce heat so it is just barely bubbling (like 1 bubble every few seconds). Lower the bowl to the water's surface and gently pour the egg into the water. Repeat w/ more eggs, making sure there is space between each one. Spoon some water over the top of the eggs to help the top cook. Cook them for about 4-6 minutes, depending how you like your yolks. When you are ready to take them out, get a spatula and scrape the bottom of the pan to release the egg. Then take a slotted spoon and scoop up the egg. Make sure the eggs are the last thing to finish cooking. Prosciutto - use can use it as is or bake some pieces in the oven to turn them into crispy prosciutto chips!    PS -- I've really got to learn how to take better pictures of food so they look more appetizing.
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'01 Jet Black BMW ///M3 coupe 6MT, 19" BBS CH, Bilstein PSS9 susp, UUC sways, K&N CAI | RIP '04 G35c 6MT DG/G Last edited by P_Diddy : 03-10-2008 at 03:20 AM. 
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#2
03-10-2008, 12:38 AM
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=]****
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o4 DG G35 Coupe|Axis Reverbs|Fujita|NRG.. Im now SAVING up for a 2008 Infiniti G37S or a 2009 Nissan 370Z!!! 
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#5
03-10-2008, 11:04 AM
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holy crap those look good...but im also not a fan of marinera for breakfast..
eggs benedict ftw
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SFL G35Driver
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#6
03-10-2008, 02:42 PM
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Quote:
Yeah, a pesto cream, alfredo, or tomato cream sauce would still go well with it. Even hollandaise works, but that adds more complexity to the dish.
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'01 Jet Black BMW ///M3 coupe 6MT, 19" BBS CH, Bilstein PSS9 susp, UUC sways, K&N CAI | RIP '04 G35c 6MT DG/G
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