Christmas morning breakfast with this version of Eggs Benedict is a family favorite. It takes a detour from the traditional Eggs Benedict with a country casual rendition. The ciabatta is similar to English muffins in texture, chewy and airy, and is easy to find at your local market. The cheesy background in the sauce is a good pairing with the ham and eggs.
Recipe: Ciabatta and Bechamel Eggs Benedict
Prep Time: 10 Minutes | Cook Time: 15 minutes | Yield: 4 servings | Level: Easy
- 3 Tbsp butter
- 3 Tbsp flour
- 2 cups milk
- 1/2 cup grated cheddar cheese
- seasoned salt to taste (try Lawry’s or use your favorite)
- 1/4 t. freshly grated nutmeg
- dash pepper
- 8 eggs
- 1 T. vegetable oil
- 1/4 cup milk
- salt and pepper to taste
- 4 mini square Ciabatta rolls, split barely bigger than an English muffin
- 16 thin slices maple ham
1 Melt butter in a sauce pan on low heat. Then add flour, stir to combine and cook for 1 minute.
3 Back on the heat, bring to a boil stirring constantly then add cheese and seasonings to the sauce. Cook until cheese is melted stirring constantly until you take it off the heat.
4 In a bowl, beat eggs with 1/4 cup milk until all the egg white globs have turned to a silken liquid. In a non-stick pan, heat oil and swirl around just to coat. Then add the eggs and season with salt and pepper. Let the eggs cook and gently turn them as they begin to set so they hold together in about one-egg size pillows.
5 In the meantime, warm the ham and lightly toast the ciabatta.
6 To build this luscious four-layered dish, start with 1 ciabatta half, top with 2 slices ham, a pillow of egg and drizzle (of pour over> the sauce. Pouring the sauce is good!
Quick Bechamel Sauce – Warm the milk in the microwave just long enough to bring it to room temperature to speed the cook time.
- Exchange ham for Canadian bacon or prosciutto.
- Add a dash of cayenne pepper to the sauce for some heat
- Exchange the scrambled for poached eggs.
Inspiration- Saucy Cuisine Kitchen
Cook with Sauces
Written: by Helen Horton
Photographs: by Helen Horton
Updated: March 14, 2012