Italian Style Eggs Benedict

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Ok, so there’s no hollandaise sauce or any kind of sauce on top of these eggs, but i think you get the idea, it’s italian in flavor but eggs benedict in presentation. this is an example of me being bored on a saturday afternoon and rummaging through the frig looking for ingredients to jazz up my lunch. this is what i came up with. it is also a great brunch item as well.

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Steps

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Preheat the broiler on high.

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Put an inch of water in a skillet , cover with a lid and put it on to boil.

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Take the english muffin , split it and put it in the toaster on a low setting , just to dry out the bread a little.

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In a cast iron or nonstick skillet , saut the onion , garlic and tomato with salt and pepper , just until the onion has softened and you can smell the garlic.

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Add the thyme , rosemary and parsley stir it around.

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Remove the mixture from the pan to a plate , divide the mixture into fourths for later on.

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Add the vinegar and salt to the pan of boiling water to poach the eggs.

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Gently slid the eggs out of their individual cups into the boiling water and cook through.

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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.

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Put another teaspoon or so of olive oil into the skillet where you sauted the bruschetta mixture.

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Take the english muffin toasts out of the toaster and p.

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Ingredients

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olive oil, tomatoes, white onion, garlic clove, fresh thyme, fresh rosemary, fresh parsley, salt and pepper, english muffin, eggs, white wine vinegar, salt, ham, mozzarella cheese