Italian Eggs Benedict

March 21, 2023

Eggs benedict is way at the top of my list of favorite breakfasts. There is something very special about the way that all of the classic elements combine. Now, while I am definitely a fan of every element in a traditional version of eggs benedict, I also love putting an Italian twist on the timeless benny…

My Italian eggs benedict has a base of crispy parmesan and herb hashbrowns instead of an english muffin making them gluten free and incredibly flavorful. I also swap the ham for prosciutto, which you are going to love! I do like ham, but once I started using prosciutto on my eggs benedict, I never went back and don’t think you will either.

With my super easy hollandaise sauce and fool proof oven poached eggs this Italian eggs benedict comes together easy and stress free, which is how every weekend breakfast should be.

Let’s get started…

Whenever you are making a meal completely from scratch, it is best to start with the elements that take the longest to prepare and in this case, it is the parmesan and herb hashbrowns.

Begin by peeling and shredding a large russet potato. Use paper towels to pat the potato shreds dry and add them into a large bowl. Add 2/3 cup of shredded parmesan, 1 tablespoon of dried herbs, 1 teaspoon of salt, 1/2 teaspoon of black pepper and 2 tablespoons of olive oil into the dried potato shreds and mix until all of the ingredients are fully combined.

Form 8 evenly shaped patties on a greased or non-stick baking sheet and bake them in a 400 degree oven for about 40 minutes or until they are golden brown. Transfer the hashbrowns onto a paper towel lined plate and set them aside for now.

As soon as you pull the hashbrowns out of the oven, reduce the ovens temperature to 350 degrees, because we are letting the oven poach our eggs today.

Oven poached eggs are so easy and just about fool proof and if you get them all set up while the hashbrowns are in the oven, you can put them into the oven as soon as the hashbrowns are done!

Grease 8 cavities in a standard size cupcake tin and add a tablespoon of water into each one. Carefully crack an egg into the water and sprinkle the tops of each egg with salt and black pepper.

Bake the eggs in a 350 degree oven for 11-14 minutes depending on how runny you want your yolk (11 minutes will give you a nice runny yolk and a 14 minute eggs yolk should be fairly well set.

As soon as you pull the cupcake tin out, use a slotted spoon to extract the eggs and transfer them onto a plate.

While the eggs are poaching in the oven, grab your blender so we can whip up a beautiful hollandaise…

All you need is 8 tablespoons of butter, 4 egg yolks, some fresh lemon juice and salt to create a rich, luxurious hollandaise in just a few minutes.

Begin by getting your butter really hot. You can do this in a saucepan over medium high heat or in the microwave.

While the butter is heating up, add your 4 egg yolks and a pinch of salt into your blender and blend until completely smooth and creamy. Add anywhere between 1-3 teaspoons of fresh lemon juice in with the egg yolks, depending on how tangy you prefer your hollandaise to be and blend to combine.

As soon as the butter is nice and hot, slowly drizzle it into the blender as you blend the yolks on medium speed. Transfer the hollandaise into a small bowl and get ready to build your eggs benedict…

Add 2 of your parmesan and herb hashbrowns onto each plate and top with a few thin slices of prosciutto. You can crisp the prosciutto in the oven if you prefer it crispy. Check out my super simple crispy prosciutto recipe here.

Now, add 2 poached eggs over the prosciutto and begin spooning some of your hollandaise over them…

This plate has everything you would want. It has crispy, rich, silky and creamy textures with salty, tart, tangy, luxurious flavors.

This Italian eggs benedict comes together completely from scratch in under an hour and tastes better than anything you would order from a restaurant. It is perfect for breakfast, brunch and even dinner. My husband and I are huge fans of having breakfast for dinner and this is perfect for dinner!

If you love eggs benedict, but are eating gluten free or simply aren’t interested in baking up english muffins or biscuits then I would love for you to give this version a try! I know you will love it!

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