Italian Style Eggs Benedict

Recipe by dk683
READY IN: 30mins




  • Preheat the broiler on HIGH. Put an inch of water in a skillet, cover with a lid and put it on to boil. (keep an eye on the water).
  • Take the English muffin, split it and put it in the toaster on a low setting, just to dry out the bread a little.
  • In a cast iron or nonstick skillet, sauté the onion, garlic and tomato with salt and pepper, just until the onion has softened and you can smell the garlic. (2-3 minutes) Add the thyme, rosemary and parsley stir it around. Remove the mixture from the pan to a plate, divide the mixture into fourths for later on.
  • Add the vinegar and salt to the pan of boiling water to poach the eggs.
  • Gently slid the eggs out of their individual cups into the boiling water and cook through. I like my yokes nice and runny, if you like them this way, undercook them slightly, since everything is being trnsfered to the broiler later on.
  • Put another teaspoon or so of olive oil into the skillet where you sautéed the bruschetta mixture. Take the English muffin toasts out of the toaster and place them in the oiled skillet. (Make sure that the heat under the skillet is at medium low.).
  • Place the ham slices next to one another on the English muffin, two slices of ham per toast.
  • Take the poached eggs out of the water and place one egg on top of each toast.
  • Spoon half the bruschetta topping on top of each egg.
  • Top each toast with a slice of mozzarella.
  • Place the pan under the broiler to melt the cheese.
  • Once the cheese has melted, spoon the remaining bruschetta topping onto the mozzarella, TURN OFF THE BROILER, put the pan back in the oven just until everything is warmed through.
  • Serve hot (meaning serve it immediately) and enjoy!