Prosciutto di Parma Eggs Benedict @ Evalina
Welcome back to Benedict Pics! It’s been a while, mostly because runny eggs are a no-no while a human bun is in the oven. But now that she’s here, we have a new brunch buddy to bring along for eggs benedict reviews! That said, this first review back is a benedict I saw but couldn’t eat in the nine months without poached eggs. High expectations after such a long time away, but here’s how it all shook out.
Base: Brioche. This benedict had a single piece of bread, which annoys me mainly because bread gets soggy. The toasting will never keep the center crispy, especially if it’s only one piece for the whole dish. Otherwise, it tasted fine, just soggy in the middle.
Score: 3
Non-Egg Protein: Prosciutto di Parma. Again, not something I’m usually a fan of in terms of flavor or general benedict use, but I’ve come around to the flavor recently. My main problem with using prosciutto for benedicts is that there is never enough. It’s too thin to be satisfying as a meat layer. This dish also had a tomato in the mix, weirdly situated between the two eggs in the middle of the toast. It tasted really good though so it did improve this layer.
Score: 4
Eggs: Pretty good. Since I haven’t done one of these in a while, I forgot to write down the detailas of each egg, but based on the score and pictures, They were good. I think one was a bit more overcooked than the other, but there was still a lot of runny yolk. The eggs were also a good size compared to the rest of the dish which is always nice.
Score: 7
Sauce: Truffle Hollandaise. It was nice and buttery but not overly so. The truffle oil seemed more for show than flavor as I didn’t notice it adding anything. But the sauce was plentiful, the right consistency, and tasty so better than average.
Score: 4
Sides: None. I’ve decided to change my system a little and just reduce the base score for dishes without sides to keep from unfairly punishing dishes that don’t need sides. Just a note.
Score: 0
Bonus: None
Total: 19/25
