Mor­tadella and a chilli kick lift my eggs benny to new heights. - - WEEKEND -

t he city of New York claims this brunch favourite as its own, some­times cred­it­ing yachts­man Com­modore E.C. Bene­dict, some­times a Wall Street stock­bro­ker or some­times the fa­mous Del­monico’s restau­rant. There are so many variations on the in­gre­di­ents that per­haps it doesn’t re­ally mat­ter who came up with the idea first. In my ver­sion, I’ve upped the sweet­ness with home­made onion jam to con­trast with the spicy mor­tadella. Use thin slices of this Ital­ian sausage or slice it thickly and quickly pan-fry it for a more ba­con-like tex­ture. If you have the time and in­cli­na­tion, make your own muffins to add a spe­cial touch; it’s worth the prov­ing time. You can make a big batch and freeze the left­over muffins for an­other day.

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