Having Pesto sauce left over from last nights dinner, I decided to put an Italian spin on Eggs Benedict. Don't get me wrong, Hollandaise is a little taste of heaven, but I needed to finish off the pesto. I did cheat, as I used 5 minute quick polenta so it would have time to set up for cutting.
1 cup quick polenta
2 1/2 cups Mushroom stock
1/2 cup heavy cream
1 TB butter
1 Oz Parmegiano-Reggiano; Grated
1/2 tsp Tarragon
pinch of kosher salt
Bring mushroom stock and heavy cream to a boil.
Pour in polenta meal in a thin stream while whisking constantly to prevent lumps.
Cook polenta, stirring constantly, until done (Usually about 5 minutes for instant)
Remove from heat and stir in butter, tarragon and grated Parmegiano-Reggiano.
Pour polenta into a 9x9 baking dish, lined with parchment or wax paper.
Chill until set.
Remove from refrigerator and cut either into rounds with a biscuit cutter or slice into squares.
Rub with olive oil and set aside.
Eggs Benedict Italiano:
1 TB Apple Cider Vinegar
8 slices Pancetta
3 TB Fresh Pesto
Extra Virgin Olive oil
Fill a shallow pan with water and set over medium high heat.
Stir in 1 TB Vinegar (This keeps the whites from spreading all over the pan).
Heat another skillet over medium high heat and add about 2 tsp Olive oil.
When skillet is hot, add pancetta and pan fry until crispy.
Remove from skillet and drain on a paper towel in a 200 degree oven to keep warm.
Pan fry the polenta slices/rounds in pancetta fat for about 2 minutes on each side.
Watch the water in the shallow pan, when there are tiny bubbles all over the bottom of the pan, carefully crack the eggs and drop them into the water.
Remove polenta slices from skillet and plate.
Place 2 slices of warm pancetta on each slice
Drain poached eggs and place on top of pancetta.
Spoon 1 1/2 tsp fresh pesto over the top of each egg.
Serve with blanched asparagus.