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Sarasota Tuesday, Apr. 6, 2010 7 years ago


by: Loren Mayo Black Tie Editor

Restaurant name: Cosimo's Too
Owners: John and Susie Ganley
Executive Chef: Chris Covelli
Address: Westfield Sarasota Square Mall at Beneva Avenue and U.S. 41
Phone: 927-3800
Hours: 11 to 9 p.m., Thursdays; 11 a.m. to 11 p.m., Fridays and Saturdays; noon to 9 p.m., Sundays, with the tavern open one hour later each day.
Known for: "Seriously good Italian”
Web site:

Italian Eggs Benedict
Serves 4 people

4 egg yolks
3 ½ tablespoons lemon juice
1 tablespoon water
1 cup butter, melted
¼ teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
8 slices Italian Cappicola
4 English muffins , split
2 tbsp Paprika
Salt and pepper to taste

To make hollandaise
1. In a double boiler, fill the bottom part halfway with water. Make sure that water does not touch the top pan.

2. Bring water to a simmer. In the top of the double boiler, whisk the egg yolks, lemon juice, and 1 tablespoon water.

3. Add the melted butter to egg yolk mixture one at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt & pepper, then remove from heat. Place a lid on pan to keep sauce warm.

4. While the eggs are poaching, lightly pan sear your Cappicola in a medium skillet over medium-high heat and toast the English muffins. Preheat oven on broiler setting.

To poach eggs:
1. Fill a large saucepan with two cups of water. Bring water to a gentle simmer then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on top of toasted English muffin.

2. Place toasted muffins on a plate with two slices each of Cappicola followed by one poached egg each and drizzle with hollandaise sauce. Sprinkle with chopped parsley and paprika. Serve immediately.

Contact Loren Mayo at [email protected].

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