Italian Style Eggs Benedict

Reserve Online or call (541) 683-3160

Serves 4

4 slices of ciabatta or pugliese bread, sliced 1/2 inch thick
4 T. Ricotta Cheese
4 slices (or more, to taste) of Proscuitto
freshly grated parmesan cheese

4 large eggs
1/4 C. distilled vinegar

2 T. olive oil
4 ripe roma tomatoes, cut in half and seeds removed
1 large clove garlic, minced
1/2 of a small onion, diced small
1 T. chopped sun-dried tomatoes in oil
3-4 leaves of fresh basil, chopped
salt and pepper to taste

Fill a large saute pan with several inches of water and add 1/4 C. vinegar. Bring to a boil and then turn heat down to low. You want the water to be very hot and on the verge of simmering, but not quite there. There should be tiny bubbles all over the bottom of your pan.

In the mean time, roughly chop the tomatoes. In another saute pan, heat the olive oil to medium. Add the onion and stir constantly for about 3 minutes, being careful not to burn them. Add in the garlic and sundried tomatoes and cook for another minute. Add in the tomatoes, season with salt and pepper and turn the heat to low. Let the tomatoes soften and become somewhat saucy. Turn the heat off and add the basil. Set aside in a warm place.

Turn on your broiler.

In a toaster, toast the 4 slices of bread to just golden. Place on a cookie sheet. On top of each piece of bread, spread a tablespoon of ricotta cheese. Sprinkle with parmesan and place under the broiler for just a minute, until the cheese is bubbly. Remove from the broiler and place one slice of proscuitto on each piece of cheese toast. Set aside in a warm area.

Crack 1 egg into a tea cup and then gently pour the egg into the pre-simmering water. Repeat with the 3 other eggs. If your whites spread, you can gently nudge the them back once they turn white. Let poach for about 4 minutes and remove with a slotted spoon.

Set each egg on top of the proscuitto. Set the whole thing a a plate and then ladle with sauce. Sprinkle with extra parmesan and chopped basil if you like.