Your are here

Eggs Benedict with a twist

Ricetta by Lisa Casali from


  • 4 eggs
  • 1 tbsp vinegar
  • 8 outer leaves radicchio
  • 2 glasses Campofiorin

For the steamed bun dough:

  • 200 g flour type 00
  • 100 ml water
  • 3 tbsp granulated sugar
  • 1 tbsp powdered yeast


To make the bun, mix the flour with 100 ml hot water, the sugar and the yeast. Leave for about 10mins, shape into a ball, cover and leave to rise for 30mins. In the meantime, marinate the radicchio leaves in Campofiorin wine for 15mins before draining and drying the leaves in a low temperature fan oven (70°C) for about 90mins.

Take the leaves out of the oven when they become crispy. Shape the dough for the buns into a thick sausage and cut into 8 thick slices. Flatten them slightly with your finger. Put the dough shapes onto squares of baking paper, make sure there is ample room between each one, and steam for about 15mins.

Then toast under the grill for 3mins. In the meantime, to poach the eggs bring a saucepan of water to the boil, add a teaspoon of vinegar, stir the water into a whirlpool and drop the cracked eggs into the vortex, one by one. Once cooked, take the eggs out of the water carefully and serve on a base of crispy radicchio leaves with the toasted buns.


Fondazione MasiMasi Investor Club