Eggs Benedict with Grana Padano Cheese Sauce, Prosciutto and Roasted Red Peppers
Author Notes: A fun take on a brunch classic, this Grana Padano cheese sauce is a piece of cake to whip up and adds a cheesy, nutty flavor to the breakfast. —Gather with Grana
Serves 4
For the Sauce
-
2
tablespoons butter
-
2
tablespoons all-purpose flour
-
1 1/2
cups milk
-
1/2
cup grated Grana Padano cheese
-
1/2
teaspoon salt
-
1/4
teaspoon ground white pepper
-
dashes fresh ground nutmeg
For the Benedict
-
4
English muffins, split into halves
-
4
ounces prosciutto
-
1
bunch basil, divided
-
8
pieces roasted red peppers (jarred is fine, or stove-top or oven roast 2 red peppers, and slice into quarters
-
8
eggs, poached (for a quick way to poach all at once, fill 8 cups in a muffin tin with 1 tbsp water each, crack one egg into each cup and bake at 350 degrees for 8-10 mins - scoop out with a slotted spoon to serve)
- To make sauce, melt butter in sauce pan over medium heat. Whisk in flour until thick paste forms. Cook for 1-2 minutes until just golden brown.
- Whisk in milk and continue to whisk until gently bubbling and thick. Remove from heat and whisk in Grana Padano, salt, pepper and nutmeg until smooth.
- Optional - for a shiny, easily pourable sauce, transfer to a blender and blend for 2-3 minutes.
- To assemble Benedict, put 2 English muffin halves on each plate, top each with 1/2 ounce of prosciutto, 4 leaves of basil, 1 piece of pepper and 1 egg. Once assembled, drizzle sauce over the top of each Benedict and top with additional basil (if desired). Serve immediately.
More Great Recipes:
Cheese|Egg|Breakfast|Entree|Serves a Crowd|Spring|Summer|Fall|Winter|Easter
Showing out of comments
Showing 0 out of 0 comments