Cacio E Pepe Eggs Benedict
brunch
Eggs benedict inspired by my favorite pasta, Cacio E Pepe and paired with arugula and prosciutto!
Eggs benedict is such a classic brunch order and I love always trying to find unique plays on the recipe. This recipe I made to mimic my favorite pasta order, Cacio E Pepe. The hollaindaise sauce has tons of parmesan and black pepper to emulate the delicious silky Cacio E Pepe Sauce. It’s paired with other Italian ingredients like arugula and prosciutto to make this a complete breakfast.
Eggs also can help you avoid snack attacks by keeping you satisfied longer. One large egg contains 6 grams of high-quality protein, all for just 70 calories. This recipe is packed with protein from the eggs, but it’s also loaded with so muich more nutrients. Eggs have several essential vitamins and minerals for healthy living. For example, the choline in eggs supports brain health and development through the years and selenium supports immune health.
North Carolina in particular is home to 9 million laying hens that lay more than 7.5 million eggs each day. Meet the North Carolina egg farmers who provide excellent animal care while producing safe, healthy eggs and protecting the environment on and around their farms for future generations.
Here are the Ingredients for Cacio E Pepe Eggs Benedict:
Vegetables - Arugula, Lemon
Seasonings - Salt, Black Pepper
Protein - Eggs, Prosciutto
Pantry - English Muffins
Dairy - Half & Half, Parmesan, Butter
More Delicious Egg-featured Recipes You’ll Love:
Cacio E Pepe Eggs Benedict
Ingredients
- 2 English Muffins or 4 bottom halves of English Muffins
- 4 eggs
- 1/2 tsp salt
- 1 cup arugula
- 4 pieces of prosciutto
- Pinch cracked black pepper
- 1 tsp olive oil
- 4 egg yolks
- 1/2 lemon juiced
- 1 stick unsalted butter, melted
- 2 tbsp half & half
- 1/2 cup parmesan
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Poached Egg: bring a pot of water to a soft boil. Before you add in the egg add a pinch of salt. Crack the egg into a ramekin. Once the water is at a soft boil, use a large spoon to swirl the water around in a circle. Pour the egg in the middle of the swirl. Cook for 2 1/2 minutes. Remove and place on a paper towel to soak any excess water. Season.
- Hollandaise Sauce: in a blender, add all the listed ingredients and blend until everything is mixed and the sauce starts to thicken. This will be about 30 seconds.
- Assemble the eggs benedict with the toasted English muffins first and then the arugula. Drizzle the olive oil over the arugula and season with the salt. Then add the prosciutto slices and the poached eggs. Pour the Cacio E Pepe Hollandaise sauce over top and some more cracked black pepper.
Sponsored by the North Carolina Egg Association, in partnership with the NC Department of Agriculture & Consumer Services and the NC Tobacco Trust Fund.
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