Recipe (english)

Eggs Benedikt on Ciabatta

Eggs Benedikt on Ciabatta

Eggs Benedict on Ciabatta is an Italian variation of the American Eggs Benedict. In order to prevent the egg white of Benedikt's eggs from melting during poaching, only very fresh eggs with firmer egg white should be used. For the Benedikt eggs on Ciabatta, first pour water and white wine vinegar into a saucepan and season with cloves, black peppercorns and bay leaf. Put on a lid and bring the water to the boil. Add a pinch of salt and let the spices simmer for about 10 minutes at medium heat. Remove the spices with a skimmer or tea strainer. Beat the eggs and fill one cup at a time. Carefully slide the eggs one after the other into the hot water and immediately place the egg white around the yolk with the help of two tablespoons, as shown in the picture above. Set the temperature to a low level and cook the Benedikt eggs for about 3 minutes. Meanwhile, heat the Hollandaise sauce in a saucepan. Cut open a larger piece of fresh ciabatta and cover each half with prosciutto cotto. Place the tomato slices on top and arrange the Benedikt eggs on Ciabatta. Pour the Hollandaise sauce over the Benedikt eggs on Ciabatta and garnish with fresh basil.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
413 kcal
32 g
19 g
25 g

(C)opyright by Marions Kochbuch