Ingredients
- 2 tablespoons unsalted butter
- 2 teaspoons all-purpose flour
- 1 cup milk, warmed
- 1 cup freshly grated parmesan cheese
- Fresh nutmeg, grated (about 8-10 runs across a grater)
- Small pinch freshly ground black pepper
- 4 slices Ciabatta bread
- 1 teaspoon white vinegar
- 8 slices prosciutto di Parma, sliced thin
- 4 large eggs
- Fresh parsley, finely chopped (optional)
Recipe Description
Inspired by my favorite restaurant in my favorite city, Italian eggs benedict is based on the classic eggs benedict with a couple of substitutions. Prosciutto instead of ham, parmesan sauce instead of hollandaise and ciabatta instead of English muffins.
You may think I’m going to say this dish was inspired by a quaint little restaurant in an ancient village in Italy but it is actually inspired by my favorite place to visit in California, Carmel-by-the-Sea. I’ve previously talked about Carmel in my post for Florentine cookies, also inspired by the same restaurant. My husband and I have been visiting the Central Coast of California for many years and Carmel-by-the-Sea was our main destination. A quaint city nestled on a stunning California coastline, Carmel boasts great shopping and restaurants and scenic beauty. Our favorite restaurant is Il Fornaio which is inside the Pine Inn hotel on Ocean Avenue. It’s where my husband proposed and we’ve been frequent visitors of the hotel and restaurant so much we know all the staff and have become great friends with some. If you’ve never heard of, or seen Carmel-by-the-Sea it’s worth a look. Here’s a link to their travel site. (I’m not paid to promote the city, I just love to visit and it holds a special place in my heart).
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