Italian eggs Benedict
Average rating:
Eggs are the best hangover cure so try our tasty Italian-style eggs Benedict for breakfast or lunch, which is healthier than a fry up
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Prep time: 15 mins
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Cooking time: 3 mins
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Total time: 18 mins
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Serves: 2 - 4
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
Watch our video on how to poach the perfect egg
- 8 x slices Parma ham
- 1 x 250g tub tomato salsa
- 4 x large eggs
- 1 x small chiabbata loaf
- 40g butter
- 40g plain flour
- 450ml milk
- 75g grated parmesan cheese and a little to sprinkle
- Black pepper to taste
Method
- Melt the butter in a small saucepan.
- Add the flour and cook for a min, stirring all the time. Add the milk slowly and cook until you have a smooth sauce, add the parmesan cheese, stir and keep warm.
- Cut 4 slices from the chiabbata loaf and toast or griddle them until lightly toasted.
- Then top with the tomato salsa and put two slices of ham on each slice.
- In a pan of boiling water poach the eggs for 3 mins.
- Drain the eggs and put on top of the ham on each slice.
- Top with some of the cheese sauce, sprinkle a little parmesan cheese over them and freshly ground black pepper to serve.
By Happy egg co.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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