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