Search Recipes

Soppressata Benedict


  • 1/4 cup extra virgin olive oil, divided
  • 2 oz. sliced soppressata
  • 1 Tbsp. chopped fresh garlic
  • 1/2 cup chopped fresh basil
  • 8 large eggs
  • 4 slices (each 1/2-inch thick) brioche, toasted
  • 12 spears steamed asparagus spears
  • 1/2 cup crumbled soft goat cheese
  • 1/2 cup heated spicy tomato sauce


  • 1. Sauté soppressata and garlic in 2 Tbsp. of the olive oil in medium skillet on medium heat until golden brown; keep warm.
  • 2. Toss basil with remaining 2 Tbsp. oil; set aside.
  • 3. Meanwhile, poach eggs to desired degree of doneness.
  • 4. Divide and evenly layer each slice of bread with soppressata mixture, eggs, asparagus, basil mixture and cheese. Drizzle with tomato sauce and serve.
  • Nutritional information per serving: Calories 530; Total Fat 45g; Saturated Fat 11g;
  • Trans. Fat 0g; Cholesterol 395mg; Sodium 598mg; Total Carbohydrate 7g; Dietary Fiber 2g;
  • Total Sugars 3g; Protein 21g