Eggs Benedict is a rich American dish with various versions. They are often enjoyed for breakfast or during brunch, and they were among my favorite breakfasts in both Australia and the United States. I prepared them in an Italianized version, using focaccia instead of the classic English muffin as a base, and our local Speck Alto Adige PGI instead of bacon. I added the Speck sliced thinly, in all its purity, instead of crisping it up in the pan. This way, it has a more delicate taste, while pan-cooking makes it saltier and more flavorful.
Speaking of salt, do you know how much salt Speck Alto Adige PGI contains? The answer is no more than 5%! While each producer has their own often-secret recipe for spices and salting, the final product cannot exceed a salt content of 5%.
To complete this appetizing dish, we have poached eggs, salad, and, of course, hollandaise sauce.
If you like Speck Alto Adige PGI, try these other recipes of mine:
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8 eggs
- 2 teaspoons vinegar
- 2 focaccia rolls (alternatively sandwich bread)
- 32 slices Speck Alto Adige PGI (www.speck.it)
- as needed mixed greens
- as needed chives (chopped)
- 5.6 oz butter
- 2 egg yolks
- 2 teaspoons mustard
- 2 teaspoons lemon juice
- 2 tablespoons water
- as needed salt
Steps
To prepare the eggs benedict, bring water to a boil in a pot along with the vinegar; this will be used to cook the eggs.
Meanwhile, wash the mixed greens and pat them dry with kitchen paper.
Cut the focaccia rolls in half horizontally and then vertically, creating 4 half-moons. Toast them in a non-stick pan on both sides.
Place the toasted bread on plates and top each with 4 slices of Speck Alto Adige PGI and mixed greens to taste.
When the water for the eggs boils, gently crack one egg at a time into a small bowl, ensuring the yolk stays intact.
With the help of a spoon, create a whirlpool in the boiling water and slide the eggs into the center of the whirlpool, reducing the heat. Let cook for 3 minutes, then carefully remove the poached eggs from the water with a slotted spoon. Let drain for a few moments and place on the Speck Alto Adige PGI.
Top with hollandaise sauce and chopped chives, and serve immediately.
To prepare the hollandaise sauce, heat a small amount of water in a saucepan. Melt the butter in another saucepan without boiling it, just heating it until it melts.
Place the egg yolk(s) in a bowl suitable for bain-marie cooking and mix well with lemon juice, water, mustard, and salt to taste. Set the bowl over the saucepan with water and, keeping the heat medium-low, whisk the mixture until it is foamy and creamy. At this point, remove the bowl from the saucepan and gradually pour in the melted butter, continuing to mix to incorporate it well, without the sauce breaking. Adjust the salt if necessary.
Tip
If you can’t find focaccia bread, you can also use sandwich bread slices, or, as the original recipe provides, English muffins.
