Eggs Benedict with Grana Padano & Prosciutto di San Daniele
A rich brunch treat, with the classic English muffin, poached egg and hollandaise sauce given an Italian twist with Grana Padano cheese and Prosciutto di San Daniele
Prosciutto di San Daniele
A vegetable peeler is perfect for slicing the cheese.
Use ready made for convenience.
Extra Proscuttio di San Daniele and Grana Padano for garnishing
Salt and pepper to taste
Warm the hollandaise sauce according to the instructions on the packet.
Break the egg into a small cup or ramekin dish. Lightly swirl some gently simmering water, and tip the egg into the middle of the saucepan.
Slice the muffin and toast one half. Spread with butter.
Lay the slices of Prosciutto di San Daniele on the muffin, and top with the slices of Grana Padano.
Once the egg white is cooked, but when the yolk is still runny, using a slotted spoon take the egg out of the saucepan. Pat dry with some kitchen paper, and place onto the muffin.
Spoon the warm hollandaise onto the egg
Top with little pieces of Prosciutto di San Daniele and Grana Padano.
Don't wait! Enjoy immediately.
These are the quantities for one egg. Adjust for the number of people and how hungry they are. 2 is a filling brunch for most people.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
eggs benedict, Italian Eggs Benedict