Italian Eggs Benedict

Italian Eggs Benedict

Prep: 30 Minutes Cook: 10 Minutes Serves: 2 Submitted by: Donatella Arpaia


2-4 Fresh eggs
1 1/2 teaspoons White vinegar
1 teaspoon salt
4 tablespoons butter
2 teaspoons Pesto (store bought)
4 egg yolks
2 tablespoons Water (room temperature)
2 pieces Mortadella, grilled cut in circles
2 stalks Asparagus grilles
Hollandaise sauce
KING'S HAWAIIAN Original Hawaiian Sweet Hamburger Buns


Step 1
Fill a saucepan with a couple of inches of water

Step 2
Add 1 tsp. salt and 1½ tsp. white vinegar (white wine vinegar works as well)

Step 3
Bring the water to a simmer over medium heat

Step 4
Crack one egg into a cup or ramekin, then, carefully add to the water

Step 5
Repeat with remaining eggs

Step 6
Using a spoon, push some of the egg whites closer to the yolk

Step 7
Turn down heat and cover with a lid for 4 minutes

Step 8
Gently lift eggs out of the pan with a slotted spoon and place on a dish

Step 9
For the Hollandaise Sauce:

Step 10
Melt butter with pesto in a saucepan

Step 11
Add the yolks, lemon juice, water , butter and pesto

Step 12
Whisk quickly over very low heat. Continue whisking until double in size

Step 13
Remove from heat

Step 14

Step 15
Place a slice of grilled mortadella onto a toasted King’s Hawaiian Hamburger Bun

Step 16
Top mortadella with a poached egg

Step 17
Cut asparagus spears in half and place two pieces on top of poached egg

Step 18
Top the asparagus slices with some of the hollandaise sauce and cover with top of bun