Name: Italian Eggs Benedict with Hot Capicola
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: Hot Capicola, Sliced Thin, 16 Slices; 8 slices Ciabatta Bread; 4 tbsp. Unsalted Butter, softened; 3 tbsp. White Vinegar; 8 Eggs; 1 packet Hollandaise Sauce Mix; 2 cups Arugula

Italian Eggs Benedict with Hot Capicola

This Italian Eggs Benedict dish featuring our Supreme Hot Cooked Capicola looks impressive and is a cinch to make at home! The flavor-bendin… View More

This Italian Eggs Benedict dish featuring our Supreme Hot Cooked Capicola looks impressive and is a cinch to make at home! The flavor-bending combo of spicy meat, poached eggs, toasted ciabatta, and buttery hollandaise delivers a restaurant-worthy meal ready to be enjoyed in under 30 minutes.

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Ingredients

Directions

Preheat the oven to 400ºF.
In a deep pot, bring two quarts of water to a simmer.
Stir in the vinegar.
Butter the ciabatta bread and place on a lined baking sheet with slices of capicola.
Toast the bread in the oven, heating the capicola through, and reserve.
Prepare the hollandaise sauce according to package instructions. Reserve.
Crack the eggs into individual small cups.
With a slotted spoon, swirl the poaching liquid slowly, then pour the eggs gently one at a time into the liquid, ensuring space between the eggs. This will likely need to be done in batches.
Poach the eggs for about 4 minutes or until the whites are set and yolks are runny.
Remove the eggs when they’re done and place them on a lined baking sheet.
To serve: Place two slices of toast on four plates. Top each slice with 2 slices of capicola and one egg. Top with hollandaise sauce, garnish with arugula, and serve immediately.