Roma Style Eggs Benedict

Familiar ingredients brought together in an innovative format for a twist on a classic dish. Featuring Custom Culinary® Gold Label Hollandaise Sauce and Custom Culinary® Gold Label Sun-Dried Tomato Pesto Sauce, Roma Style Eggs Benedict consists of sun-dried tomato pesto hollandaise sauce. Vine ripe tomatoes, spinach, prosciutto, and poached eggs on focaccia roll.


What You'll Need

Amount Ingredients
  Sun-Dried Tomato Pesto Hollandaise:
4 lbs. Custom Culinary® Gold Label Hollandaise Sauce
2 cups Custom Culinary® Gold Label Sun-Dried Tomato Pesto Sauce
  Roma Style Eggs Benedict:
1 each 5" Focaccia Roll, Cut in Half
2 each Vine Ripe Tomatoes, Oven Roasted, Sliced
1/4 cup Sautéed Spinach, Warm
2 slices Prosciutto, Very Thin Sliced
2 each Poached Eggs, Cooked, Hot
1/2 cup Sun-Dried Tomato Presto Hollandaise, Warm
PREPARATION

  1. To make Sun-Dried Tomato Pesto Hollandaise: Blend Gold Label Hollandaise Sauce with Gold Label Sun-Dried Tomato Pesto. Cover and refrigerate until needed for up to 5 days.
  2. On each roll half, place 1 slice of oven roasted tomato and equal amounts of sautéed spinach.
  3. Place slice of prosciutto on each, then a poached egg.
  4. Top each with ¼ cup warm Sun-Dried Tomato Pesto Hollandaise.

CHEF'S TIP