Italian Style Eggs Benedict
Recipe Submitted by the Oval Door B&B
4 Large eggs
4 thick slices of Ciabatta bread
½ C. Ricotta cheese
3 T. fresh basil
4 slices Proscuitto or Parma Ham
4 t. parmesan cheese, plus extra for garnish
2 T. good quality olive oil
4 medium tomatoes, cored, seeded and rough chopped
1 clove garlic, minced
¼ C. distilled vinegar
Salt and pepper
Fill a large non-stick skillet with water and bring to a simmer. Add vinegar and stir.
In another skillet heat the olive oil over medium high heat. Add garlic and stir for about 1 minute. Add in fresh tomatoes and basil. Sauté just until tomatoes are softened and heated through. Season with salt and pepper, to taste, and remove from heat.
Lightly toast all slices of bread and place on a cookie sheet.
Combine 1 T. of basil with the Ricotta cheese in a small bowl. Spread each slice of toast with 2 T. of the ricotta mixture. Top with a slice of Proscuitto and a teaspoon of parmesan. Place cookie sheet under broiler, watching carefully so the bread doesn’t burn. Heat until parmesan is bubbly.
Meanwhile, gently crack 4 eggs into poaching liquid. Cook for 3-4 minutes for a soft poached egg; longer for medium or well done eggs. Using a slotted spoon, remove the eggs from the poaching liquid and place on top of broiled toast. Top with a liberal spoon full of tomato sauce and garnish with basil and parmesan. Serve immediately.