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Arizona Benedict

Posted By Chris On 9/21/12 @ 9:15 am In Breakfast,Eggs | 3 Comments

When I was a kid I loved buffets.

Wait – let me start over.

When I was a kid I FRIGGIN’ LOVED buffets! I have no idea why. Saturday nights pre-Sunday-buffet were like Christmas Eve. There must have been something about an endless river of self-serve pig fat, Fruit Loops, and orange juice that appealed to the insatiable appetite of a ten-year-old.

To me, eggs Benedict has and always will be the stick by which a buffet is measured. It’s the ultimate in brunch fare. It was the buffet gift that ten-year-old Me would fall asleep dreaming about.

Now that I’m all-grown-up (ha!) I get to wrap my own gifts on occasion. This is the Benny I always asked for yet never received. Salsa Verde instead of Hollandaise. Crispy prosciutto – or Serrano ham, if you want to be extra trendy – instead of Canadian bacon. Layer the whole thing with avocado, roasted heirloom tomatoes, and real poached eggs and you’ve got a “Benedict” that’ll have weird ten-year-olds drooling in their sleep. Well, that, or a group of “grown-ups” singing your praises. Either way: tasty.

(For what it’s worth I now associate buffets with hangovers, fantastic air-conditioning, and the wonderful, rhythmic chime of slot machines – aka Las Vegas. I still love the buffet… I just love it differently.)

Arizona Benedict

Serves 4 (2 mounds of goodness each)

  • 4 English muffins, halved and toasted (Live in Phoenix? Go get LGO’s version – the best.)
  • 8 slices prosciutto, or Serrano ham
  • 8 eggs
  • 2 medium heirloom tomatoes, sliced ½” thick
  • 1 large avocado, peeled and sliced
  • 1 recipe Roasted Salsa Verde
  • Salt & pepper
  • Olive oil
  • Pinch of cumin
  • Pinch of paprika, for finishing
  1. Preheat the oven to 425 degrees. On a sheet pan, arrange the slices of tomato and prosciutto (folded into circles about size of the English muffin). Drizzle the whole thing with a little olive oil and season the tomatoes with salt, pepper, and a pinch of cumin. Bake until the tomatoes are just roasted and the prosciutto is crispy, ~10-12 minutes.
  2. Meanwhile, toast the English muffins and poach the eggs. Use an egg poacher (good), French egg poacher (better), or pot of simmering water (classic).*
  3. To serve, place two halves of an English muffin on each plate, cut side up. Then, pile on to each 2-3 slices of avocado, one slice of the roasted tomato, and one slice of the crispy prosciutto.
  4. Top each benedict with a poached egg, a couple spoonfuls of the warm salsa verde, and a sprinkling of paprika.

* There are a couple of tricks to it, but when done correctly nothing beats a classic poached egg. It really makes a difference. In the future I’ll share my technique.

Listening to:

Recipe from:http://sandwichsunday.com/breakfast/arizona-benedict/

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