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Roma Eggs Benedict

Poached eggs on fresh pesto.

Roma Eggs Benedict – Recipe
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Main Dish

  • Bread, Italian ciabatta, sliced 20.0 pc
  • Eggs 20.0 x
  • Vinegar for Poaching water
  • Sliced Prosciutto 300.0 g
  • Roma tomatoes, thickly sliced 10.0 pc

Pesto

  • Pine nuts 40.0 g
  • Oil, olive 150.0 ml
  • Cheese, parmesan, grated 60.0 g
  • Basil leaves 120.0 g
  • Garlic Cloves, chopped 2.0 pc

To Serve

Preparation

  1. Main Dish

    • Poach eggs.
    • Char grill or toast ciabatta.
    • Grill prosciutto until crispy.
    • Roast tomatoes in oven for 20 minutes or until softened a little.

  2. Pesto

    • Blend basil, pine nuts, garlic and cheese in a food processor until combined, slowly add oil with motor running, season.

  3. To Serve

    • Place ciabatta on plate, top with pesto, eggs, prosciutto, roasted tomatoes, KNORR Hollandaise Gluten Free Sauce and KNORR Italian Glaze.