Ingredients for Italian Style Eggs Benedict
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How to Make Italian Style Eggs Benedict
- Preheat your broiler to high.
- Bring 1 inch of water to a boil in a skillet. Add 1 tablespoon white vinegar and a pinch of salt.
- Toast 2 English muffins halves lightly.
- In a cast iron or nonstick skillet, sauté 1/2 cup chopped onion, 2 cloves minced garlic, and 1/2 cup chopped tomato with 1/4 teaspoon salt and 1/4 teaspoon black pepper until softened (about 5 minutes).
- Stir in 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and 1 tablespoon chopped fresh parsley.
- Remove the mixture from the pan and divide it into fourths.
- Gently crack 4 eggs into individual ramekins.
- Carefully slide the eggs into the simmering vinegar water. Poach for 3-4 minutes for runny yolks, or longer for firmer yolks.
- Remove poached eggs from water and set aside.
- Add 1 teaspoon olive oil to the skillet.
- Place the toasted English muffin halves in the skillet.
- Top each muffin half with 2 slices of ham.
- Place a poached egg on top of each ham-topped muffin half.
- Spoon half of the bruschetta topping onto each egg.
- Top each with a slice of mozzarella cheese.
- Broil for 2-3 minutes, or until the cheese is melted and bubbly.
- Spoon the remaining bruschetta topping over the melted mozzarella.
- Return the skillet to the oven for 1 minute to warm through.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
33g
Fat
38g
Carbs
14g
