Italian Eggs Benedict

April 28, 2018
Blog post

In college, my friends and I would go to brunch at a restaurant in San Diego called Snooze. We would literally wait for two hours to be seated because the food was totally worth it. Snooze offers a variety of different types of eggs Benedicts. My favorite was always the Italian Eggs Benedict. This is my version of that dish.

Serves 4


  • 8 slices of ciabatta bread
  • 8 slices of prosciutto
  • Brie cheese
  • 8 eggs
  • Fresh basil
  • Balsamic glaze
  • 3 egg yolks
  • 4 oz of cream cheese
  • ยฝ cup melted butter
  • 1 tbsp lemon juice


Begin by boiling water in a deep pot or egg poaching pan. When close to boiling, add vinegar which will help keep the egg in place for that perfect poach. Carefully pour egg into water. Cook for 3 to 4 minutes until white is set but the yolk is still runny. I have always struggled with poaching eggs (I would have to poach 4 just to get 1 good one). But an egg-poaching pan has changed my life and made poaching SO easy. See below for the pan I use. I highly recommend it!

Meanwhile, place egg yolks, cream cheese, butter and lemon juice in a blender. Blend until smooth. Then pour mixture into the bowl of a double boiler (basically a mixing bowl placed on top of a saucepan filled with simmering water – see how to use oneย here). Constantly whisk the mixture in the double boiler for several minutes. You want to make sure not to let the eggs get too hot, or else they will scramble. After 3 to 5 minutes of whisking, remove from heat and set aside.

To assemble the eggs Benedict, start by toasting the ciabatta bread in a 375 degree oven until bread is golden brown. Spread cheese on each slice of bread. Top with a slice of thinly cut prosciutto. Then place a poached egg on top of the prosciutto. Pour hollandaise sauce over the egg. Then drizzle with balsamic glaze and top with a piece of basil.

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  • Anthony

    April 29, 2018 at 5:50 am

    Love it!!

  • Lucy

    April 29, 2018 at 8:50 pm

    Looks delicious!! Thank you for sharing

  • Argaux – Sommelier Guided Experiences » Family Recipe: Italian Eggs Benedict

    May 10, 2018 at 10:33 am

    […] My sister-in-law, Breanna, is one of the women in my family that I admire in the kitchen. Seeing the influence from her mother and grandmother, and cooking side by side with our extended family, gets me inspired. Lucky for us, she just started her own food blog, Chef Bre’s Kitchen! […]

  • Erin Graass

    May 11, 2018 at 8:49 am

    Thanks Margaux and Arden I am going to make this on Motherโ€™s Day๐ŸŒท

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