Eggs Benedict - Vegetarian or Bacon

Ingredients

Method

SERVES 2

Mushrooms

1. In a saute pan drizzle olive oil and heat.
   

2. Toss in garlic and onion and saute for 2 minutes.
   

3. Add sliced mushrooms to pan. Saute for about 10 minutes.
   

4. Add splash white wine and cook till all the wine has dissipated, about 2 minutes

5. Season with salt and pepper. Set aside

Bacon

1. While mushrooms are cooking, place slices of bacon on a parchment-lined cookie sheet.
   

2. Place in a 350 degree F oven for about 12 minutes until crispy.
   
3. Remove from oven, remove excess grease by laying on a paper towel. Set aside and keep warm until serving.

Eggs

1. Fill a large deep saute pan with warm water.
   
2. Add white balsamic vinegar to water.
   
3. Bring to a slow simmer.
4. While Hollandaise is cooking, place eggs in water and vinegar bath
5. Poach for 5-7 minutes
6. With a slotted spoon, take out eggs carefully and place on a warm dish.

Hollandaise

1. Fill a medium pot 1/4 full with water and bring to a simmer.
2. Separate whites and yolks of two eggs into two glass bowls.
3. Add lemon juice and dry mustard to egg yolks. Stir slowly. 
4. Slowly add melted butter, a spoonful at a time, until all butter is blended into the mixture.
   
5. When the Hollandaise starts to thicken add fresh dill and a dash of the fresh parsley.
   

Ciabatta

1. Butter 4 bottom ciabatta buns and place in 350° F oven and toast till golden brown, 5 minutes.

Assembly

1. Arrange a ciabatta bottom and top on each plate. Place bacon on top of one piece, the mushrooms of top of the other.
2. Carefully add a poached egg on top of each.
3. Pour warm Hollandaise over the top.
4. Dust with fresh cracked black pepper.
5. Sprinkle with fresh chopped parsley.
6. Ready to serve and delight your mother. Or anyone who needs a little TLC for brunch.

Recipe created for the Italian Centre Shop by

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