This is an incredible brunch recipe. These eggs are stylish and flavorful when resting on a potato cake and topped with a red bell pepper sauce.
- 2 cups potatoes, shredded
- 1 egg, beaten
- 2 Tbs flour
- 1/2 cup Provolone cheese, shredded
- 1 clove garlic, minced
- 1/2 Tbs thyme, minced
- 4 basil leaves, sliced thin
- 1 medium zucchini, julienned
- 1 cup white mushrooms, sliced
- 1 green onion, diced
- 1/2 red bell pepper, diced fine
- 1 + 2 Tbs olive oil
- 1/2 + 1/2 tsp salt
- 1/2 tsp black pepper, freshly ground
Red Bell Pepper Sauce
- 6 egg yolks, beaten
- 1 1/2 Tbs water
- 2 1/2 sticks unsalted butter
- 1/4 tsp Salt
- 1/4 tsp white pepper
- 4 tsp fresh lemon juice
- 1/4 cup roasted red bell peppers
- 1 tsp Dijon mustard
- Water for pan
- 12 eggs
- 12 slices Prosciutto crudo (Prosciutto ham), sliced very thin
- 6 sprigs Italian parsley
- In a bowl mix together the zucchini, mushrooms, green onion, bell pepper, salt, and 1 Tbs olive oil.
- Place the vegetables on a cookie sheet and bake at 375F for 20 minutes. Remove and allow to cool slightly.
- Mix together the potatoes, egg, flour, Provolone cheese, garlic, thyme, basil, salt, black pepper, and roasted vegetables.
- In a large skillet heat 2 Tbs olive oil over medium heat.
- Cook 1/3 cup portions of the potato-vegetable mixture over medium to medium-high heat for 3-5 minutes each side, until golden brown.
- Remove the potato cakes and keep warm.
Red Bell Pepper Sauce
- Purée the roasted red peppers in a blender or food processor.
- Place the egg yolks in the top of a double boiler, over medium-high heat.
- Whisk in the water.
- Slowly add the butter while steadily whisking the egg yolks.
- Continue to whisk until the sauce starts to thicken.
- Add the salt, white pepper, and lemon juice and continue to whisk over hot, but not boiling water, until the sauce is thick enough to coat a spoon.
- Whisk in the puréed red bell peppers and mustard.
- Continue to whisk over the hot water until for 1-2 minutes.
- In deep skillet, boil 2 to 3 inches of water.
- Reduce the heat to low, but the water should still simmer.
- Break eggs, into individual custard cups or bowls.
- Being careful, slip the eggs (in the cups)into water.
- Cover and cook until the whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes.
- Lift out the cups and drain any water off the eggs if necessary.
Eggs Benedict Italian Style
- On a plate place 2 potato cakes.
- Cover each cake with a slice of prosciutto.
- Slide the eggs out of the cup and place 1 egg on top of each slice of prosciutto.
- Top each egg with 1/8 cup of sauce.
- Garnish with Italian parsley sprigs.
- Serve immediately.
Note: Do not let any of the egg dishes (sauce or poached eggs) sit at room temperature for more than an hour--including cooking time. If necessary the sauce can be made ahead and reheated.
You'll note that the red bell pepper sauce is a fun variation on hollandaise sauce. It will perk up many bland vegetable dishes.