Italian Eggs Benedict

 donatella arpaiaeggs benedict and WHITE WINE ZABAGLIONE sauce

INGREDIENTS:

(SERVES 6)

PECORINO SCONES:

  • 1 ½ cup all purpose flour
  • 1 cup grated pecorino cheese
  • 1 ½ tsp baking powder
  • 1 ½ tsp granulated sugar
  • 1tsp kosher salt
  • 1 cup heavy cream

 

WHITE WINE ZABAGLIONE:

  • 6 egg yolks
  • ¼ c white wine
  • 2 Tbsp water
  • 1 Tbsp lemon juice
  • ½ tsp kosher salt
  • 2 sticks unsalted butter

 

EGGS BENEDICT:

  • 12 eggs
  • 2 tbsp white distilled vinegar
  • 6 slices mortadella
  • salt & pepper to taste

 

METHOD:

Prepare the Scones:

  • Preheat oven to 350 degrees.
  • In a large bowl, mix together the all your dry ingredients. Pour in the heavy cream and with a spatula mix until the dough forms a bowl.
  • Transfer dough onto a lightly floured work surface and knead for a minute or two until dough is smooth.
  • Roll dough to 1” thickness and cut out 6 scones (with a 2” round cutter)
  • Arrange scones on a baking tray and bake for 20-25 minutes or until golden brown. Set aside.

 

For zabaglione:

  • Set a pot of simmering water over medium heat. In a stainless steel bowl, whisk together the  yolks, water, lemon juice, wine and salt. Continue to whisk as you set the bowl on top of the pot of simmering water.
  • When the mixture thickens and holds the lines of the whisk, remove from the heat and whisk in the butter until emulsified. Set aside.

 

Assembling the Eggs Benedict:

  • Split your warm scones in half and arrange them on a baking tray.
  • Using a grill pan or nonstick pan, lightly grill the mortadella slices. Split them in half and arrange them on each of your scones.
  • Add vinegar to the same pot of simmering water. With a spatula or spoon stir the water to create a whirl pool.
  • Crack your egg into a small cup or ramekin and gently slide it into the pot of simmering water. After a few minutes when the egg is set but still wobbly, retrieve it with a slotted spoon.
  • Layer eggs and mortadella atop your scones and drizzle zabaglione over the tops. Season with salt and pepper
  • Working 2 at a time, repeat the process for the rest of your eggs.

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One thought on “Italian Eggs Benedict

  1. Pingback: Spring Recipes for Easter Weekend | Donatella's Blog

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