A Squared: What's For Dinner Wednesday: Italian-Style Eggs Benedict

Wednesday, July 17, 2013

What's For Dinner Wednesday: Italian-Style Eggs Benedict

Every once in a while brinner (breakfast + dinner) just sounds really good. I was surveying my refrigerator recently and noted that I had tons of eggs to use as well as some leftover canned tomatoes, so my brain started working. I was reminded of a breakfast dish that I ate while we were in Erie, PA for my friend Liz's wedding in May and that inspired today's recipe. That dish was called Eggs a la Dante and it consisted of two poached eggs in tomato sauce served on top of toasted crostini with Italian sausage.  The recipe I am sharing with you today is my take on it-- closer to an eggs benedict, but with a fun Italian spin.

This dish is absolutely filling enough to serve for dinner, but would make a good big brunch meal too. I roasted some zucchini slices to serve on the side and round out the meal.

  • 2 ciabatta rolls
  • Extra virgin olive oil
  • 2 cloves garlic, cut in half 
  • 4-8 slices of prosciutto *depends on the thickness and how much you like on your Benedict
  • 1 cup tomato or marinara sauce *I made a quick sauce of diced canned tomatoes, onions, and red wine this time around similar to this one.
  • 4 eggs
  • 2 Tbs. white vinegar
  • 1/3 cup Parmesan cheese, grated
Preheat oven to 375 degrees. Slice rolls in half and drizzle cut sides lightly with extra virgin olive oil. Place bread, cut side up, on a baking sheet. Bake for 5-10 minutes or until bread is golden and lightly toasted. Remove bread from pan. Rub each slice with cut side of garlic. Set aside.

Meanwhile, heat the tomato sauce in a small saucepan and keep warm over low heat.

When bread has cooled slightly, place two slices on each plate and layer with prosciutto slices.

Crack each egg into a separate small bowl (little ramekins work well), being sure not to break the yolks.  Fill a saute pan 3/4 of the way full with water and bring to a boil.  Add vinegar and reduce heat to a simmer.  Carefully drop the eggs into the water one by one (leaving equal space between each).  Cook for 3-4 minutes until the whites are set and gently remove from the pan with a slotted spoon.  Drain water from the eggs.  Gently place one egg on top of each prosciutto-topped slice of bread.

Ladle sauce over the top of each egg and sprinkle with Parmesan. Serve immediately.

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