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Italian Eggs Benedict with Pesto, Tomatoes and Pancetta

  • Author: Trish Santoro
  • Yield: 1 serving 1x


  • 2 eggs
  • 2 slices rustic bread
  • 1/4 C cream cheese
  • 4 sun dried tomatoes (chopped fine)
  • 2 slices prosciutto
  • 3 TBS pesto
  • salt and pepper

For the pesto:

  • 1 C basil
  • 1 clove garlic
  • 2 TBS pine nuts
  • 1/4 C parmesan cheese (grated)
  • ? C olive oil
  • salt and pepper
  • ? C olive oil


  1. Put a pot of boiling water on medium-high heat and bring to a simmer. Salt water heavily.
  2. Toast the sliced bread. Set aside.
  3. Mix the cream cheese and sun dried tomatoes together in a bowl. Set aside.
  4. Crisp the prosciutto in a pan on both sides. Set aside.
  5. Mix the basil, garlic, pine nuts, and cheese in a food processor and pulse while pouring in the olive oil. Season and set aside.
  6. Gentle crack each egg in the simmering water and poach until whites are cooked through and yolk is soft – about 2-3 minutes. Season with salt and pepper. Set aside on paper towel to soak up excess liquid.
  7. Assemble the dish by spreading cream cheese spread on the toast, top with prosciutto, poached egg, and pesto.
  • Category: Breakfast
  • Cuisine: Italian, Mediterranean
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