Eggs Benedict with Grana Padano Cheese Sauce, Prosciutto and Roasted Red Peppers

By Gather with Grana • March 22, 2018 0 Comments

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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

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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)
  1. 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.
  2. 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.
  3. Optional - for a shiny, easily pourable sauce, transfer to a blender and blend for 2-3 minutes.
  4. 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.

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