Italian-style Eggs Benedict

Ingredients

This Italian-style Eggs Benedict recipe replaces the traditional English muffin with a polenta cake, and adds some Italian flavors to the hollandaise sauce. The polenta cake is made with cornmeal, which is a staple ingredient in Italian cuisine. The hollandaise sauce is flavored with lemon and basil, which are commonly used in Italian cooking. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (160g) cornmeal 1 cup (160g) cornmeal
• 1/2 tsp salt 1/2 tsp salt
• 2 tbsp (30g) unsalted butter 2 tbsp (30g) unsalted butter
• 4 large eggs 4 large eggs
• 1 tbsp white vinegar 1 tbsp white vinegar
• 3 large egg yolks 3 large egg yolks
• 1 tbsp lemon juice 1 tbsp lemon juice
• 1/2 tsp Dijon mustard 1/2 tsp Dijon mustard
• 1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
• 1 tbsp chopped fresh basil 1 tbsp chopped fresh basil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 400 kcal / 1674 KJ
• Fat: 28g (16g saturated)
• Carbohydrates: 25g (1g sugars)
• Protein: 11g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   In a medium saucepan, bring the water to a boil. Add the cornmeal and salt, and whisk until smooth.
3. 3.
   Reduce the heat to low, and cook the polenta for 10-15 minutes, stirring frequently, until it thickens.
4. 4.
   Stir in the butter, and pour the polenta into a greased 8-inch (20cm) cake pan. Smooth the top with a spatula.
5. 5.
   Bake the polenta cake for 20-25 minutes, until it is golden brown and firm to the touch.
6. 6.
   While the polenta cake is baking, prepare the hollandaise sauce. Fill a medium saucepan with 1 inch (2.5cm) of water, and bring it to a simmer over medium heat.
7. 7.
   In a heatproof bowl, whisk together the egg yolks, lemon juice, and Dijon mustard. Place the bowl over the simmering water, and whisk constantly until the mixture thickens and doubles in volume, about 3-5 minutes.
8. 8.
   Remove the bowl from the heat, and whisk in the melted butter, a little at a time, until the sauce is smooth and creamy.
9. 9.
   Stir in the chopped basil, and season the sauce with salt and pepper to taste.
10. 10.
    Fill a large saucepan with 2 inches (5cm) of water, and bring it to a simmer over medium heat. Add the white vinegar.
11. 11.
    Crack the eggs into separate small bowls or ramekins.
12. 12.
    Using a whisk, create a whirlpool in the simmering water. Carefully slide one egg into the center of the whirlpool. Repeat with the remaining eggs.
13. 13.
    Poach the eggs for 3-4 minutes, until the whites are set but the yolks are still runny.
14. 14.
    To assemble the dish, cut the polenta cake into 4 equal pieces. Place each piece on a plate.
15. 15.
    Using a slotted spoon, remove the poached eggs from the water, and place one egg on top of each polenta cake.
16. 16.
    Spoon the hollandaise sauce over the eggs, and serve immediately.

Treat your ingredients with care...

• Cornmeal — Make sure to whisk the cornmeal into the water quickly to avoid lumps. Stir the polenta frequently while it cooks to prevent it from sticking to the bottom of the pan.

Tips & Tricks

• To make the hollandaise sauce easier, use a blender or immersion blender to mix the ingredients together.
• If you don't have white vinegar, you can use lemon juice instead to poach the eggs.
• To keep the poached eggs warm while you assemble the dish, place them in a bowl of warm water.

Serving advice

Serve the Italian-style Eggs Benedict immediately after assembling, while the hollandaise sauce is still warm and the eggs are still runny.

Presentation advice

Garnish the Italian-style Eggs Benedict with a sprinkle of chopped fresh basil or parsley, and a pinch of paprika or red pepper flakes for color.