Eggs Benny Panzerotto

It sounds strange, but I think about panzerotto a lot. Specifically, what can go in one. So I present to you, my test kitchen idea: Will it Panzo? Where I think up delicious but unconventional things to stick in a panzo. First up, this Eggs Benny Panzerotto. Creamy Hollandaise, a perfectly poached egg (or two, which I only realized would work after I already made it - but feel free to add an extra egg to yours), ham and mozzarella cheese. I know a traditional Benny doesn't have cheese, but because this is a hybrid panzo-Benny, I felt like the cheese was necessary. Turned out I was right, too, because the cheese was such a good call. Also a good call, was making some extra hollandaise to go on top of my perfectly fried panzo. The yolk was runny, the hollandaise inside was creamy and delicious, the cheese was melty, and that extra hollandaise on top was just perfect. It was just an insane bite. So to answer my initial question - yes, it will panzo. If you want to make my Eggs Benny Panzerotto, keep reading, or jump to the full recipe.

To make the hollandaise, bring a pot of water to a light boil. Make sure the water level is low enough that it won’t touch the bottom of the bowl once it’s placed on top. Once the water is hot, place the bowl with the yolks on top and whisk. Season with salt and pepper and add the Tabasco and Worcestershire sauce. Whisk, and slowly add in more butter while whisking to thicken, remove from the heat. You want the hollandaise thicker than usual and cooled to room temp, it will melt once fried in the panzo.

Sprinkle some all-purpose flour onto your work surface and add your pizza dough. Using the tips of your fingers, knead out the dough into a large circle, leaving the edges a bit raised, like you’re kneading out a pizza.

Spread the hollandaise on one side of the dough, add about half the grated mozzarella on top, then most of the ham, and the poached egg in the centre. Add the rest of the cheese and ham on top of the egg.

Fold the empty side of the dough over the ingredients and press the dough down with your fingertips to help seal it.

Crimp the edges by twisting and folding over the dough as you move along the edge.

Add about an inch of oil to an electric skillet or pot, allow to heat up. Place the panzo into the hot oil and using a metal spoon, spoon the hot oil over the top. Allow to fry 1-2 minutes and then carefully flip. Spoon more of the hot oil over the panzo and allow to cook another 1-2 minutes. Flip one last time and spoon more of the oil over top. The dough should be cooked and golden. Remove from the oil. Season with salt and pepper.

To serve, cut the panzo in half and place on a plate. Pour over the additional hollandaise sauce and top with chopped chives.

And now for the full recipe...

Eggs Benny Panzerotto

Ingredients:

1 egg

65/35 water to vinegar apple cider or white vinegar

1/4 cup butter

2 egg yolks

½ tsp salt + pepper mix (90/10 salt to pepper)

4-5 splashes Tobasco

1-2 dashes Worcestershire sauce

Juice from half a lemon

75g Italian ham

¼ cup mozzarella cheese, grated

350g pizza dough

2-3 tbsp all-purpose flour

Oil for frying

Small bunch chives

Hollandaise for plating:

1/4 cup butter

2 egg yolks

½ tsp salt + pepper mix (90/10 salt to pepper)

4-5 splashes Tobasco

1-2 dashes Worcestershire sauce

Juice from half a lemon

 

How to Make an Eggs Benny Panzerotto

In a bowl or container, add the water and vinegar, you want a 65/35 split water to vinegar. Let the egg sit and cure in the mixture for about 15-20 minutes.

Let your pizza dough proof, in a bowl, covered with a tea towel or paper towel, for at least 1 hour. Make sure to grease the bowl with a bit of olive oil before added the dough so it doesn’t stick.

Separate two yolks from the white and place in a stainless steel bowl. While whisking, squeeze in the juice from half a lemon, whisk until the egg yolks have about doubled in volume.

Melt your butter.

Bring a pot of water to a light boil. Make sure the water level is low enough that it won’t touch the bottom of the bowl once it’s placed on top. Once the water is hot, place the bowl with the yolks on top and whisk. Slowly pour in the butter and whisk. Season with salt and pepper and add the Tabasco and Worcestershire sauce. Whisk, and slowly add in more butter while whisking to thicken, remove from the heat. You want the hollandaise thicker than usual and cooled to room temp, it will melt once fried in the panzo.

Grate the cheese, thinly slice the ham and finely chop the chives.

Bring a small pot of water to boil and add in the cured egg. Cook about 2 minutes and remove with a slotted spoon. Because the egg was cured in the vinegar, you don’t need to add any vinegar to the water.

Sprinkle some all-purpose flour onto your work surface and add your pizza dough. Using the tips of your fingers, knead out the dough into a large circle, leaving the edges a bit raised, like you’re kneading out a pizza.

Spread the hollandaise on one side of the dough, add about half the grated mozzarella on top, then most of the ham, and the poached egg in the centre. Add the rest of the cheese and ham on top of the egg. Fold the empty side of the dough over the ingredients and press the dough down with your fingertips to help seal it. Crimp the edges by twisting and folding over the dough as you move along the edge.

Make the second batch of hollandaise the same as the first time, but use a bit less butter to keep it thinner.

Add about an inch of oil to an electric skillet or pot, allow to heat up. Place the panzo into the hot oil and using a metal spoon, spoon the hot oil over the top. Allow to fry 1-2 minutes and then carefully flip. Spoon more of the hot oil over the panzo and allow to cook another 1-2 minutes. Flip one last time and spoon more of the oil over top. The dough should be cooked and golden. Remove from the oil. Season with salt and pepper.

Cut the panzo in half and place on a plate. Pour over the additional hollandaise sauce and top with chopped chives.

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