Uova Benedetto / Poached Eggs

Uova Benedetto (Poached Eggs On Polenta With Pesto And Crisp Prosciutto)

This recipe was found in a Sunset Magazine, April 2008. The article was a description of how Sunset introduced "exotic" Italian cooking back in 1946. Basil Pesto was the "hot" recipe of the time which made the dish exotic. Today this sauce is common to most cooks and also homemade by them. A recipe for Basil Pesto is posted on June 3, 2008.

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I found the Poached Egg recipe that I am including today very appealing for several reasons. I enjoy polenta and also pesto. Another reason is I enjoy cooking breakfast dishes as most are quick and simple. If they are very involved they usually are prepared with make ahead stages which allow an overnight step.

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Ingredients:

1 cup polenta

About 4 Tablespoons butter, divided, plus more for pan

10 to 12 thin slices prosciutto

1 teaspoon white vinegar

4 eggs

Pesto Sauce

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In a 3 to 4 quart pan over high heat, bring 3 cups water to a boil. Gradually stir in polenta. Reduce heat and simmer gently, uncovered, stirring frequently to prevent sticking until mixture is very thick, about 25 minutes. Stir in 2 Tablespoons butter. Spoon polenta into a buttered 8 to 9 inch square pan; spread in an even layer and let stand at least 10 minutes (or cool, cover, and refrigerate up to overnight). Cut polenta in 4 squares and gently remove from pan with a wide spatula.

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Melt 2 Tablespoon butter in a large frying pan over medium-high heat. Add polenta squares and cook, turning once, until crisp and lightly browned on both sides, about 10 minutes. Add more butter, if needed, to prevent sticking. Put on a warm platter; keep warm. Add prosciutto to pan and cook until meat is lightly browned (add butter to pan if needed). Remove and keep warm.

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Fill a large clean frying pan with about 1 1/2" water. Set over medium-high heat, add vinegar, and cook until bubbles form on pan bottom and occasionally pop to the top. Break eggs in water and cook until egg whites are firm but yolks are still soft, 3 to 4 minutes. Gently remove eggs with a slotted spoon.

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Place 2 to 3 slices prosciutto on each polenta square, top each with a poached egg, and spoon pesto sauce over top.