There are 3 key elements to an Eggs Benedict:
1. Poached Eggs
2. Holllandaise Sauce
3. English Muffin
4. Ham or Bacon
I have made an Italian version of the Benedict with Marinara in place of Hollandaise sauce and also I cooked up some prosciutto in place of ham or bacon. Personally, I love hollandaise sauce(who doesn’t?), and If I had to really rack my brain, I haven’t had it since I worked in a breakfast restaurant in college. Its pretty decadent, and to slim it down, seems like a waste of time, because that would change it too much. So in light my theory, tomato sauce can be in some way incorporated in most savory entrees, here is EGGS Benedetto alla Marinara!
- 4 sliced prosciutto
- 4 eggs
- 2 tsp white rice wine vinegar
- 1/2 tsp salt
- 1 cup da Giulia Marinara
- In large fry pan on medium heat place prosciutto, cook briefly max 2 minutes, until prosciutto appears cooked and slightly crunchy
- while prosciutto is cooking, bring a large sauce pan of water filled 2/3 water to a boil then add the vinegar, then bring water to boil again
- Then lower water to a simmer
- at same time simmer 1 cup tomato basil
- To poach eggs, crack eggs individually into a small bowl and slowly start adding one egg at a time into water, as one egg begins to solidify, add another egg and so on and so on.
- As they cook, they will begin to solidify, and slowly remove eggs as they are sufficiently cooked.
- It will only take a few minutes to cook a perfect poached egg, and a little less time if you want your eggs super runny
- In mean time for plating place toasted English muffin on plate, top with slice prosciutto an Marinara, an then the poached egg
Calories 175 Carbs 18 Fat 7 Protein 13 Sodium 381 Sugar 4 WW Freestyle 6