Recipe: Easy Parma ham & Mushrooms Egg Benedict.

SERVES: 2

Ingredients: 

TOPPINGS:

80 g Fior di Maso Parma ham (thinly

sliced)

3 large French mushrooms

1 garlic clove (finely chopped)

2 tbsp Olive Oil

2 slices farm bread (1.5 cm thick)

Extra olive oil for toasting bread 

Black pepper to taste 

Salt to taste

Preparetion:

POACHED EGG:
100 ml water
2 whole eggs
1 tbsp Wine vinegarPinch of salt

SAUCE:
1 whole egg + 1 egg yolk 100 gr. melted butter1 pinch salt

METHOD:
Sauté garlic in 2 tbsp olive oil, then add sliced mushroom. Sauté for 3-4 minutes over medium heat and add salt to taste. Keep to the side on a plate. 
In the same pan, drizzle a tablespoon of olive oil, and start to toast each bread slice on both sides until golden brown. Reserve. 


POACHED EGGS: 
To make the poached eggs, pour 100 ml water, 1 tsp vinegar and a pinch of salt in a large mug. Crack egg inside and place in the microwave at 1000 W for 1 minute. Prepare each egg separately for even cooking. 

SAUCE: Beat the whole egg and 1 yolk until frothy. Add the melted butter in the egg mixture a little at a time until you get a slightly thickened sauce (but not a proper mayonnaise) and add salt to taste at the end.


PLATING:
Prepare a bread slice on each plate and top with Prosciutto ham, sautéed mushrooms and finally with the poached egg. Drizzle sauce over the top, along with a grinding of black pepper according to taste. 

Eggs Benedict is one of the most popular brunch choices found on many menus across the world. 
However, making it at home can always seem a daunting task, as many worry about the complexity of making poached eggs. The preparation in the microwave not only speeds up the process, it also ensures a uniform egg, cooked to perfection. 
Traditionally served with smoked salmon, I have opted instead for a “hunter’s” version, thereby using Fior di Maso’s delicate Prosciutto di Parma (ham) and garlicky earthy mushrooms to compliment the runny golden egg.
It’s a perfect and beautiful dish to serve guests as well as to enjoy for brunch on a weekend with your family. Easy to put together, you’ll have a fabulous brunch whipped up in no time!

www.fiordimaso.it

Published by Salvatore Cuomo

Salvatore Cuomo was born in Naples, Italy, in 1972, son of an Italian father and Japanese mother. Cuomo was first inspired by his father who also was an Italian Chef in Naples. He began at the young age of 11, where he trained himself in the kitchen and traveled frequently between Italy and Japan. He gradually learned how to blend the traditional Italian art of cooking with the Japanese art of perfection. A few years later he traveled to Japan with his father who opened an Italian restaurant in Chiba in 1984. About those early years Salvatore told the press that it wasn't a good starting experience: "I didn’t like Japan at all, so after one year, I went back to Italy and spent 2–3 years studying at a culinary school. When I was 18, I returned to Japan after my father became terminally ill and I have been here ever since."[3] Cuomo said that Italian Cuisine was just starting to get popular in those days. He and his two brothers decided that in order to succeed in the restaurant business in Japan they would have to understand the Japanese food mentality. They spent a couple of years researching the market before opening a new restaurant in Tokyo with what Cuomo calls "Original Neapolitan pizza." Since that time, Cuomo has been credited with catapulting Neapolitan pizza to fame in Japan, and today in all Asia with over 100 restaurant.

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