80 g Fior di Maso Parma ham (thinly
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
100 ml water
2 whole eggs
1 tbsp Wine vinegarPinch of salt
1 whole egg + 1 egg yolk 100 gr. melted butter1 pinch salt
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.
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.
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!