Eggs Benedict Italian Style! T O N I B R A N C A T I S A N O

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While the English muffins are toasting, heat Prosciutto in a sauté pan for approximately 2 - 3 minutes and set aside. Once water is at a very low simmer, vigorously swirl the water to create a vortex. Carefully break eggs into ramekins, slowly add eggs one at a time into the vortex. Cook approximately 2 1/2 minutes to 3 minutes maximum per egg.

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Place the toasted bread on the plates. Pile two slices of Prosciutto ham on each piece of bread. Lay two large basil leaves on top of the ham. Place a poached egg onto each stack. Gently slide the egg onto the stack from the bowl or plate. Top each stack with 2 Tablespoons of your hollandaise sauce.

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1 slice; ciabatta, 1-1¼ inch thick ; 2 slices; prosciutto cotto, 1/8-inch thick slices ; 2 eggs, poached ; Fonduta, as needed; Extra-virgin olive oil, as needed; Kosher salt and flakey sea salt.

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Crack an egg into a small bowl. Using a slotted spoon, stir the water vigorously to create a vortex, and drop the prepared egg into the center. Keep gently stirring the water as the egg cooks and solidifies. Cook egg for 3 minutes, then remove with the slotted spoon and place on a plate topped with a paper towel.

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Cook, whisking, until smooth and thickened, 2-4 minutes. • Taste and season with a pinch of salt and pepper if needed. Remove pot from heat; cover to keep warm. 4. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Once hot, crack eggs* into pan and cover.

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3 tablespoons butter. 6 slices Prosciutto di Parma. 1 teaspoon white vinegar. 6 eggs. Instructions. Instructions for Hollandaise. In a microwave safe bowl, heat remaining butter until melted and hot. Set aside. Meanwhile in a blender, combine egg yolks, lemon juice and mustard until smooth and well blended.

Eggs Benedict Italian Style! T O N I B R A N C A T I S A N O

Add 1-2 slices prosciutto fanned over the circumference of the pan. Crack an egg, or two, over the meat. STEP 2. Place a lid over the pan and turn the heat to low. Allow egg to poach in the steam until the white is cooked but the yolk is still completely runny, about 3-4 minutes. STEP 3.

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Heat a half inch of canola oil in a large non-stick skillet over medium-low to medium heat. Drop the latke mixture by ½ cup measures into the hot oil, spreading it out to about a half inch thickness. Fry until golden brown on one side, then turn and cook until golden brown on the opposite side, Drain on paper towels.

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Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break the yolk. Repeat with the remaining eggs. Reduce the heat to a gentle simmer. Cook 3 ½ minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain and set on a plate.

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Instructions. Fill a shallow saucepan with water 1-2 inches deep. Bring the water almost to a boil, but not bubbling. If the water is bubbling, lower the heat. Add 1-2 teaspoons of vinegar to the water. Crack an egg into a small bowl, then swirl the hot water with a wooden spoon to create a bit of a whirlpool and slide the egg into the pan.

prosciutto arugula eggs benedict The Baking Fairy

Recipe Steps. To make Italian Prosciutto Eggs Benedict, first slice the bread. Next, spread softened butter on both sides of the bread and toast in a pre-heated nonstick pan for about one minute on each side (1). Repeat in batches, as needed. Next, prepare the Hollandaise sauce. Whisk the egg yolks together with a little water and lemon juice.

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Divide among 4 plates. Butter each muffin half and drape a slice of prosciutto overtop while still hot. To poach the eggs, fill a wide sauté pan halfway with water. (A pan like this is ideal.) Add vinegar and bring water to a brisk simmer, then reduce heat so the water is virtually still.

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First, halve the English muffins and toast them. Set aside. In a large pot, bring the water and vinegar to a low boil. Crack an egg into a small bowl. Using a slotted spoon, stir the water vigorously to create a vortex, and drop the prepared egg into the center. Keep gently stirring the water as the egg cooks and solidifies.

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Wrap 2 slices of prosciutto around 5 slices of asparagus to make two bundles. Place the asparagus on a baking sheet and place in a toaster oven or preheated oven to 400F degrees and bake for 10-12 minutes until prosciutto is crispy and asparagus is tender. Meanwhile, make the hollandaise by pulsing the egg yolks, lemon juice, cayenne and salt.

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Put egg into microwave for 30 - 40 seconds (with cover) or until egg is set. Gently loosen by running knife between inside of mug and egg. Add 1 piece of prosciutto, then spinach to one side of english muffin. Top with egg. Pour Hollandaise sauce over egg and garnish with parsley or freeze-dried chives.

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Turn the heat down to low and regulate it to keep the temperature at 190 degrees. Stir the water in a circular motion to create a vortex and pour the egg into the center while the water is spinning. Have a folded towel next to the pan to drain the egg of the excess water when it comes out. Cook the egg for 4 1/2 minutes.