This is an easy and impressive variation on Eggs Benedict that makes a great brunch dish or light dinner. The emphasis here is on the harmony of the simple ingredients; spicing is minimal, so the individual flavors remain strong and true.

If you have some Porcini mushrooms to add to the mix, so much the better. Try this dish and you’ll understand why I think of this as Italian soul food!

Here’s how to make the Italian Farmhouse Eggs on Rosemary Fry Bread:

Ingredients:

4 pieces Rosemary Fry Bread (see below)
2 Tbsp olive oil, divided
1 large green pepper, seeded & chopped
8 oz sliced Baby Portabella or white mushrooms
1 tsp dried marjoram
Salt
Green parts of 1 scallion, minced
1 Tbsp small capers (or more to taste)
4 large eggs
3/4 cup half & half or light cream
1 tsp tomato paste
1/8 tsp white pepper
2 Roma tomatoes, seeded & diced
Chopped parsley (optional)

PREPARATION:

In a non-stick skillet or saute pan, heat 1 tablespoon of the olive oil and saute the peppers and mushrooms with the marjoram and a pinch of salt for 5-7 minutes until just soft. Add the scallion and capers, saute for another minute or two, then remove them from the pan. Keep warm.

Heat the other tablespoon of olive oil in the pan and fry the eggs lightly, turning once. While the eggs are frying, heat the half & half in a small pan; stir in the tomato paste, white pepper, and a pinch of salt. Cook until slightly thickened and keep warm.

To Plate: place the pieces of Rosemary Fry Bread on individual dishes; top each with a fried egg. Divide the sauteed vegetables among the plates and nap lightly with the sauce. Sprinkle with the tomatoes and a bit of parsley, if desired. Serves 4.

For the Rosemary Fry Bread:

1 Tbsp plus 1 tsp dried rosemary
4 Pillsbury Grands Biscuits
Coarse sea salt or kosher salt
Olive oil for frying

PREPARATION:

***An Important Cooking Note: these things fry up very quickly – about 15 seconds per side (no kidding!) Also, don’t expect them to sizzle and pop and sound like they’re frying, because they won’t. It’s going to sound like the oil isn’t hot enough. Don’t be fooled! As soon as you put one in, count to ten and start checking!***

Crush the rosemary leaves between your fingers or in a mortar.

Separate the biscuits on a nonstick surface. Sprinkle one of the biscuits with some of the rosemary leaves and a bit of salt. Gently stretch and flatten the biscuit into a thin round, turning the biscuit over and sprinkling the other side with rosemary and a bit of salt. Try to get them as thin as possible without tearing them. Repeat with the other biscuits.

Heat about 1/4 inch of olive oil in a skillet until hot but not smoking. Lay a biscuit in the oil and count to ten. Check the underside; when the edges are golden brown, flip it over and count again. Remove and drain on paper towels. Keep warm until serving.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Please join us tomorrow to read our newest Fish For Friday Recipe: Chef Frank Stitt’s Lowcountry Pickled Shrimp.

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