Home Cooking

My 'Italian Eggs Benedict'...

crt | Jan 8, 200808:56 AM

Actually it's quite simple to make utilizing a bottled Alfredo sauce, Francesco Rinaldi Alfredo Sauce. Basically it's an olive oil pan fried Italian sausage patty, placed atop a piece of focacia bread that has been coated with a olive oil and lightly toasted in a toaster oven (set on broil), atop the Italian sausage patty is placed a poached egg, then dredged over all with some well heated Alfredo sauce, which is then sprinkled with a generous portion of shredded Parmesan cheese along with fresh milled black pepper. OMgosh! Don't mean to toot my horn, but this was sooo good. The perfect 'side' compliment I served with it was Alexia (brand) 'Rosemary, Olive Oil, and Garlic (seasoned, wedge style) Oven Fries. YUM! Of course you can substitute any bottled Alfredo sauce, but I highly recommend the Francesco Rinaldi brand, if you can find it. It's full of flavor while not being too rich or thick, just the right consistency. Also I found it has quite a few 'less' grams of fat than many of the other (national?) brands I looked at. Posted below are the 'urls' for Francesco Rinaldi brand as well as 'Alexia' brand, which both have a where to find 'locations' button.



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