Italian Eggs Benedict

If brunch is your favorite meal then we have a dish for you. Chef Guiliano Matarese, the owner of Mille Lire, stops by Good Day to share his take on eggs benedict.

Italian Eggs Benedict

This is my all Italian version of a breakfast/brunch classic. I use in fact Italian ham instead of bacon and a scrumptious Parmesan cheese sauce with a touch of truffle paste instead of Hollandaise. The result is divine!

Yield: 2 servings

For the truffle fonduta:
2 cups grated Parmesan cheese
1 cup cream
1 tsp truffle paste
1 egg yolk

For the poached eggs:
1 tbsp white distilled vinegar
kosher salt
4 large eggs

For the plating:
2 English muffins, split
8 slices of thick-cut Italian ham
2 tbsps unsalted butter

To make the Parmesan fonduta: in a medium saucepan over low-medium heat combine the Parmesan cheese and cream. When fully melted and perfectly amalgamated, remove from the stove, stir in the egg yolk and truffle paste. Set aside. To poach eggs: fill a large saucepan with 3 inches of water and bring to a gentle simmer. Add vinegar and season with salt. Carefully break eggs into the simmering water and allow to cook for approximately 2 ½ to 3 minutes so that the yolks are still soft in the center. Remove eggs from the water with a slotted spoon and set aside.

While eggs are poaching, cook the Italian ham in a medium skillet until golden brown. Toast the English muffins and spread them with softened butter. Place two halves on each plate and top each one with a slice of ham, followed by a poached egg and a generous drizzle of truffle fonduta.

Buon appetito!