Italian Benedict Hoagie
Description
An Italian loaf is filled with savory Italian meat, melty cheese, perfectly cooked eggs, and a rich, velvety hollandaise with a hint of zest. The griddle brings it all together, crisping the bread, warming the meats, and delivering that golden, just-right finish. It’s brunch with attitude — hearty, indulgent, and built to impress.
Ingredients
Hollandaise Sauce
Sandwich
Instructions
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1. Heat griddle to medium-low and side burner to low (or one half of griddle to medium-low and one half to low.)
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2. On side burner, fill a pot 1/4 full of water. While that heats up, cut center out of bread loaf and set aside.
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3. In a medium size bowl, scramble 4 eggs. Add Italian seasoning and set aside.
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4. In a medium size metal bowl (larger than the pot) add three egg yolks. In a separate small bowl, juice one lemon.
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5. Add prosciutto to griddle on medium-low and crisp up. Moving it around to heat evenly. While that cooks, line the inside of your loaf with provolone slices. Once done, add meat to inside of bread.
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6. Make the sauce - whisk egg yolks in bowl and set on top of pot. Continue to whisk and add lemon juice. When combined, slowly add butter, and continue to stir until you reach a creamy consistency.
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7. Add oil to griddle and pour eggs down - cook thoroughly. Add eggs to inside of bread. Immediately pour sauce over the top.
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8. Chop some Italian parsley and sprinkle over the top. Slice loaf and serve with extra sauce in the side for dipping.
brunch, benedict, eggs, sandwich
