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.
Ingredients:
- 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
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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