recipes

Prosciutto Eggs Benedict with Hollandaise Sauce

A luxurious twist on the classic Eggs Benedict, this version swaps Canadian bacon for thin, salty slices of prosciutto. Topped with a silky, homemade hollandaise sauce, this dish is perfect for a special brunch or indulgent breakfast. The combination of crisp English muffins, perfectly poached eggs, and rich, buttery hollandaise makes every bite irresistibly delicious.

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For the Hollandaise Sauce (Makes 1 cup)

  • 3 large egg yolks
  • 1 tbsp cold water
  • 1 1/2 tbsp fresh lemon juice
  • 1 cup (225 grams) unsalted butter, clarified*
  • salt, to taste
  • cayenne pepper to taste

For the Eggs Benedict

  • 8 large eggs
  • 2 tbsp (30ml) white vinegar (for poaching)
  • 4 English muffins, split and toasted
  • 8 slices prosciutto
  • butter, for toasting the muffins
  • chopped fresh chives or parsley, for garnish
Servings 8
Prep Time 20 Minutes
Cook Time 20 Minutes
Total Time 40 Minutes
Instructions for the Hollandaise
  1. Clarify the butter by melting the butter over low heat. Skim off the foam and discard the milky solids, keeping only the clear, golden clarified butter. Keep warm.
  2. In a stainless-steel bowl, whisk the egg yolks with cold water and a few drops of lemon juice.
  3. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the yolks thicken and become creamy (without scrambling).
  4. Slowly drizzle in the warm clarified butter while whisking constantly. Start with a few drops and gradually increase the amount.
  5. Whisk in the remaining lemon juice, then season with salt and cayenne pepper. If the sauce becomes too thick, thin it with a few drops of warm water.
  6. Cover and keep warm (not hot) for up to 1½ hours.
Poaching the Eggs
  1. Fill a large saucepan with water, add the vinegar, and bring to a gentle simmer over medium heat.
  2. Crack the eggs into small bowls as this ensures easy transfer into the water.
  3. Stir the water gently to create a whirlpool, then carefully slide in the eggs one at a time. Poach for 3–4 minutes, until the whites are set but the yolks remain runny.
  4. Use a slotted spoon to lift the eggs out and drain them on a paper towel.
Assemble the Prosciutto Eggs Benedict
  1. Toast the English muffins and spread butter on the toasted muffin halves.
  2. Place a slice of prosciutto on each muffin half, allowing it to drape naturally.
  3. Gently place a poached egg on each muffin half.
  4. Drizzle the warm hollandaise sauce generously over each egg.
  5. Garnish: Sprinkle with chopped chives or parsley, if desired. Serve immediately and enjoy this elegant take on a brunch favorite!

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