Italian Benedict Hoagie
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.
- 3 egg yolks
- Juice of one lemon
- 2 cups butter (softened)
- 1 Italian Loaf
- 1/2 lb. Prosciutto
- 8 slices provolone cheese
- 4 eggs (scrambled)
- Italian Parsley
- Italian Seasoning Blend
- Oil
- 1
Heat griddle to medium-low and side burner to low (or one half of griddle to medium-low and one half to low.)
- 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.
- 3
In a medium size bowl, scramble 4 eggs. Add Italian seasoning and set aside.
- 4
In a medium size metal bowl (larger than the pot) add three egg yolks. In a separate small bowl, juice one lemon.
- 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.
- 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.
- 7
Add oil to griddle and pour eggs down - cook thoroughly. Add eggs to inside of bread. Immediately pour sauce over the top.
- 8
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, sandwichThank you for sharing this recipe! Be sure to share on social media and use #griddleup
- 2