Italian Eggs Benedict

The Guest House Bed & Breakfast

1121 S.W. 160th , Seattle, WA 98166 USA


  • Pesto, homemade or store bought
  • Mozzarella cheese
  • olive oil
  • garlic, minced
  • fresh ginger, minced
  • sweet onion, finely minced
  • diced tomatoes
  • red wine vinegar
  • honey


  1. Place lightly toasted olive bread on cookie sheet. Spread an even layer of Pesto over toasted bread. Place a slice of Mozzarella cheese over Pesto. Put in over on med setting just until cheese melts.
  2. Remove cookie sheet from oven and spread Tomato Jam on the melted Mozzarella cheese. Return to oven just long enough to warm jam.
  3. Add diced tomatoes and simmer for about 45 minutes. Add red-wine vinegar and honey and simmer an additional 30 minutes.
  4. Tomato Jam- Measure olive oil in medium saucepan and add minced garlic, minced ginger and sweet online. Cook until onions are clear being careful not to burn garlic.
  5. While jam is warming bring 4 cups of water to a boil in a saucepan. Slowly add the two eggs and simmer for 3 minutes. Remove cookie sheet from oven. Remove poached eggs from saucepan and gently place one egg on top of each piece of toast that has been layered with Pesto, Mozzarella cheese and Tomato Jam.
About this recipe:

Italian Eggs Benedict