Easter Eggs Benny Italian-Style

Easter Eggs Benny Italian-Style

  • Author: Loreto
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: stovetop
  • Cuisine: Fusion


Easter is upon us and with that thoughts on what to make Easter day. How about a wonderful rich and luxurious Eggs Benny with an Italian twist. Starting from the bottom up, A wonderfully toasted ciabatta bun, moving up to a nicely grilled mortadella. Then a choice of either roasted peppers or dressed tomatoes Italian style. The star of the show poached egg beautifully garnished with a rich buttery and velvety rose’ hollandaise sauce and fresh chopped basil. Now that is a perfect Easter breakfast!

Happy Easter everyone!


Eggs benny

  •  Organic free range  chicken eggs
  • 1 ciabatta bun cut in half and trimmed
  • 2 tablespoons e.v.o. oil
  • 1/4 inch thick slice of San Daniele mortadella trimmed and cut into 4 equal squares
  • Red bell pepper
  •  Yellow bell pepper
  • 1 heirloom tomato
  • 34 fresh basil leaves
  • 1 tablespoon white wine vinegar
  • salt and pepper to taste

Hollandaise sauce (home made):

  • 2 organic free range chicken eggs
  • 1 tablespoon white wine vinegar
  • 250 g organic salted butter
  • Dash onion powder, garlic powder
  • 1/2 teaspoon dried dill
  • 23 tablespoon Mutti pizza sauce

Hollandaise store bought dry packet:

  • 1 packet of dry hollandaise sauce mix
  • 1/2 cup melted butter
  • 1 cup water
  • 1/2 teaspoon dried dill
  • 23 tablespoons Mutti pizza sauce


  • 1 tablespoon of chopped fresh basil



  1. Turn oven to high grill.
  2. Wash and dry off peppers, place in a parchment line pan and place in the oven. Check on them as the char turn so peppers get charred all the way around. 10 minutes in the oven.
  3. Take peppers out of oven, place in a bowl and cover with plastic wrap and let cool.
  4. Once the peppers are cool , peel the charred skin of and clean out inside, then chop into thin slivers.
  5. Pour 1 tablespoon of olive oil in bowl with peppers.
  6. Season with salt and add minced garlic stem removed and toss, set aside.


  1. Slice tomato into thin rounds and put on a dish.
  2. Drizzle a tablespoon of olive oil, season with salt and pepper.
  3. Sprinkle chopped fresh basil on top, set aside.


  1. Grease grilling pan with olive oil, bring to medium to high heat and place mortadella squares on pan.
  2. When grill marks appear on the underside 1-2 minutes turn 180 degrees and cook for about 1-2 minutes.
  3. Turn over and do the same. take off heat. Place in oven at low low heat about 200 degrees F, to keep warm.


  1. In a large saute’ pan fill with water till half full. Add 1 tablespoon white wine vinegar and place on medium heat.
  2. When water starts to boil slowly crack eggs into separate ramekin then slide it into the water. Cook for 3-5 minutes, scoop out with slotted spoon and place on a oven safe plate, and put into oven with mortadella.

Hollandaise sauce:

  1. Pour about 1 inch of water into a medium sauce pan. Bring to a low simmer.
  2. At the same time melt the butter in another pot an low heat.
  3. Separate the yolks from two eggs and place into a glass bowl with 1 tablespoon of white wine vinegar, and put bowl onto of pot.
  4. Whisk eggs and vinegar until they turn a bit pale and double in quantity.
  5. Slowly add melted butter a little at a time whisking constantly. sprinkle with garlic and onion powder and dill. whisk to blend.
  6. Continue till all butter is in and mixture thickens add tomato sauce and season with salt to taste, whisk again.
  7. Place hollandaise in thermos to keep warm.

Store bought hollandaise:

  1. Put butter into a sauce pan, melt on low heat then add cold water take off heat and whisk in hollandaise dry powder packet. Whisk well and return to medium heat, bring to a boil then turn down heat and simmer to 3 minutes.
  2. Season with onion, garlic powder, dried dill, and when sauce thickens add in Mutti pizza sauce. Take off heat and place in a thermos to keep warm.


  1. Spread butter on ciabatta slices and put in a toaster oven for 2-3 minutes until top turns a golden brown.
  2. Take out of oven and place on separate dishes.


  1. Place two grilled mortadella squares on top of toasted ciabatta slices.
  2. On one put the roasted red and yellow peppers, and on the other the dressed tomatoes.
  3. Top with the poached eggs and drizzle the Rose’ hollandaise sauce on top.
  4. Garnish with some fresh chopped basil and serve with roasted potatoes with fresh chopped green onion.
  5. Ready to serve!

Happy Easter!


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