Take your eggs Benedict to Italy with a sun-dried tomato spread, crispy pancetta and a delicious pesto to kick off your day with a flavorful start.
Whenever I go out for brunch, I order eggs Benedict. It used to be that it was my “vacation brunch”. You know, something I treat myself to when I’m in the tropics. These days, I live every day like I’m on vacation (for better or for worse – haven’t decided) and that means, eggs Benedict all the time. 
For the weekdays, when mounds of butter just don’t seem all that necessary, this recipe calls out to me.
I like to whip up a batch of pesto, a batch of sun-dried tomato cream cheese, get a big loaf of bread, and enjoy this dish at least once a day for a week straight! Big thank you to the Italian that first put garlic, cheese, pine nuts, and basil in a pestle and mortared it. For that matter, big thanks to the other Italian that put tomatoes on their roof so they’d dry out and last longer.
As for the poached eggs, I give you….absolutely no tricks. I don’t spin my water, I don’t use apple cider vinegar, I don’t crack the egg into a cookie cutter type apparatus. Just bring the water up to a simmer, salt it, gentle crack in your egg, and even gently-er lift it out with a slotted spatula a couple minutes later. Then a big ol’ dose of salt and crack black pepper on top again. MMmm poached eggs make my heart melt!
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Italian Eggs Benedict with Pesto, Tomatoes and Pancetta
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
A twist on Eggs Benedict! Creamy pesto, pancetta, and sun-dried tomatoes elevate this classic brunch dish.
Ingredients
- 2 eggs
- 2 slices rustic bread
- 1/4 cups (60 ml) cream cheese
- 4 sun dried tomatoes (chopped fine)
- 2 slices prosciutto
- 3 TBS pesto
- salt and pepper
- 1 cups (237 ml) basil
- 1 clove garlic
- 2 TBS pine nuts
- 1/4 cups (60 ml) parmesan cheese (grated)
Instructions
- Put a pot of boiling water on medium-high heat and bring to a simmer. Salt the water heavily.
- Toast the sliced bread and set aside.
- Mix the cream cheese and sun-dried tomatoes together in a bowl and set aside.
- Crisp the prosciutto in a pan on both sides and set aside.
- Mix the basil, garlic, pine nuts, and cheese in a food processor, pulsing while pouring in the olive oil. Season and set aside.
- Gently crack each egg into the simmering water and poach until the whites are cooked through and the yolk is soft — about 2–3 minutes. Season with salt and pepper. Set aside on a paper towel to soak up excess liquid.
- Assemble the dish by spreading the cream cheese mixture on the toast, topping with prosciutto, poached egg, and pesto.
Notes
- For perfectly poached eggs, ensure the water is gently simmering, not boiling rapidly.
- Substitute fresh tomatoes, finely diced, for sun-dried tomatoes if needed. Adjust seasoning accordingly.
- Store leftover pesto in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5
- Sodium: 500
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 25
- Fiber: 3
- Protein: 20
- Cholesterol: 300
Frequently Asked Questions
Can I use store-bought pesto instead of making my own for the Italian Eggs Benedict?
Yes, you can use store-bought pesto to save time, but homemade pesto typically offers a fresher flavor that complements the dish well.
What kind of bread works best for the base of the Italian Eggs Benedict?
A hearty loaf, such as ciabatta or sourdough, works best as it can hold up to the toppings and adds texture to the dish.
How do I achieve the perfect poached egg for my Italian Eggs Benedict?
Simply bring your water to a simmer, add salt, crack the egg gently into the water, and let it poach for a couple of minutes before using a slotted spatula to lift it out.
