Crostoni recipe with eggs Benedict – Italian Cuisine

Crostoni recipe with eggs Benedict


  • 250 g courgettes
  • 4 slices of homemade bread
  • 4 eggs
  • 3 yolks
  • 1 spring onion
  • 4 slices of raw ham
  • shallot
  • marjoram
  • chives
  • White wine vinegar
  • dry white wine
  • butter
  • clarified butter
  • extra virgin olive oil
  • salt
  • pepper

To prepare the croutons with eggs Benedict, wash the courgettes and cut them obtaining only the external part, green and pulpy. Divide it into sticks, season with a pinch of salt and leave to marinate for 1 hour. Finally, squeeze them gently and season with a drizzle of oil and ground pepper.
Peel the spring onion, cut it into pieces and cook it in a pan with a small knob of butter and 2-3 tablespoons of water for 7-8 minutes, then chop it.
melt 100 g of clarified butter.
Gather in a small saucepan 40 g of white wine, 50 g of vinegar, 2-3 tablespoons of water, 5-6 grains of pepper, 2 slices of shallot and a sprig of marjoram. Boil to reduce the liquid to half the volume.
Whip the yolks in a bain-marie with the reduction of wine and vinegar, until they become creamy, then remove from the heat and stir vigorously, adding the clarified butter a little at a time; season with a few chopped chives and mix again, obtaining the hollandaise sauce.
Bake the eggs, one at a time, in a small saucepan, in 1/2 liter of slightly boiling water and acidulated with 1 tablespoon of vinegar for 2-3 minutes, taking care that the egg is completely immersed. Drain the eggs gradually on kitchen paper and keep them warm.
distributed courgettes on slices of bread lightly toasted in a pan, cover with a slice of ham, then lay the eggs on top; complete with the sauce and serve.

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