Recipe of the Week!

September 22, 2010

I was planning on making a very boring breakfast-for-dinner, just eggs and bagels and fruit.  But the food muse embraced me about 30 minutes prior and whispered in my ear, so I changed things up and turned a boring meal into a Recipe of the Week!  This spin-off of eggs benedict requires the use of the MHK’s famous pesto recipe; I added a bit more oil to it to make it more “saucy.”  I used bagels in place of the traditional English muffin, and I prefer to just do eggs over-easy rather than poached, but it’s up to you.  I used an aged cheddar for the cheese, but pretty much any cheese will work well.  The end result is really tasty – the chewy bagel, the salty ham, the tangy tomato, the melty cheese and then the gooey egg are a great blend of textures, and the pesto adds unique flavor and depth to the dish.  Serve it for breakfast, brunch, lunch, dinner, midnight snack, etc. with some fresh fruit.  Enjoy!

The MHK’s Italian-infused Eggs Benedict

(serves 4)

4 bagels, sliced in half

8 eggs

16 slices ham

8 slices cheese

8 slices tomato

½ cup pesto sauce

Heat oven to 350.  Place each bagel half cut-side up on a baking sheet.  Arrange each half as follows: 2 slices ham, 1 slice tomato, 1 slice cheese.  Bake for 5-10 minutes until cheese is melted.  While baking, cook the eggs to your liking (poached, over-easy, over-medium or sunny side up work best).  When the bagel halves are ready, place two halves on a plate.  Top each half with one egg, then drizzle pesto sauce over the top.  Repeat, then eat!



  1. This would also be good as a benedict/chilequiles spinoff concept, with chimichurri instead of pesto. Yum.

    • Do you have a good chimichurri recipe? The ones I’ve tried have been kind of meh (foodie technical term).

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