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Soppressata Benedict
Ingredients
- 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
Directions
- 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
