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Eggs Benedict, the Nostrano way

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60 ml (1/4 cup) rosé sauce of your choice
1 English muffin
2 eggs
Splash of vinegar (for poaching the eggs)
6 slices Nostrano Genoa Salami
Splash of olive oil
Black pepper to taste


Make or reheat your favourite rosé sauce. Keep warm.
Poach the eggs in simmering water with a splash of vinegar (cooked to taste).
Toast the English muffins.
Take the slices of salami and fry them quickly in a hot non-stick pan.
Place 3 slices of salami on a toasted English muffin half and place the poached egg on top.
Spoon over with rosé sauce.
Garnish with freshly ground black pepper and a few drops of olive oil.

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