Italian Eggs Benedict

Italian Eggs Benedict


  • 2-4 fresh eggs
  • 1 ½ tsps. white vinegar (white wine vinegar works as well)
  • 1 tsp. salt
  • 4 tbs. butter
  • 2 tsp. pesto (store bought)
  • 4 egg yolks
  • 2 tbsp. water (room temperature)
  • 2 pieces mortadella, grilled cut in circles
  • 2 stalks of asparagus grilled
  • Hollandaise sauce
  • King’s Hawaiian Sweet Hamburger Buns

Hollandaise Sauce

  • 4 tbsp. butter
  • 4 egg yolks
  • 2 tbsp. room temperature water
  • 1 tbsp. lemon juice


  • Fill a saucepan with a couple of inches of water
  • Add 1 tsp. salt and 1½ tsp. white vinegar (white wine vinegar works as well)
  • Bring the water to a simmer over medium heat
  • Crack one egg into a cup or ramekin, then, carefully add to the water.
  • Repeat with remaining eggs
  • Using a spoon, push some of the egg whites closer to the yolk
  • Turn down heat and cover with a lid for 4 minutes.
  • Gently lift eggs out of the pan with a slotted spoon and place on a dish.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.