Benedict style eggs, with ham mousse and Grana Padano

Mousse.
In a food processor, add the mortadella, ham, milk and grated cheese. Mix until smooth and set aside at room temperature.

Oil.
Separately, heat the oil at around 50°C, add the paprika and blend for 3 to 4 minutes. Pass through a sieve if necessary.

Sauce.
In a small saucepan, melt the butter gently on a very low heat until not too hot. In a bowl, add the egg yolk, a pinch of salt and the vinegar. Place over a pot of warm water and start slowly pouring in the melted butter, whisking constantly until all combined. Add the grated Grana Padano, adjust with salt if needed. Keep warm.

Eggs.
Bring a pot of water to the boil and cook the eggs for 7 minutes, then cool down in iced water. Peel them and keep on the side. If preferred, poach the eggs instead.

While the eggs are boiling, cut a disc from each slice of bread with a dough ring cutter, and fry them in a little butter until golden brown on both sides.

On each serving dish, place a bread disc and lay a spoonful of the ham mousse and an egg on top. Cover with the sauce and dress with crushed pistachios, a drizzle of paprika oil and freshly grated Grana Padano.