Main Dishes

Eggs Benedict with Prosciutto and Hollandaise Recipe

ByNora Delaney January 15, 2026January 15, 2026

Introduction

Eggs Benedict is a classic breakfast favorite that combines toasted English muffins, savory prosciutto, perfectly poached eggs, and rich hollandaise sauce. This simple yet elegant dish is perfect for a leisurely weekend brunch or special occasion.

A white plate holds a stack of two main layers: the bottom layer is a toasted English muffin, golden brown with a slightly crisp texture, topped in the middle with a bed of dark green leafy greens. Above the greens lies a thin, folded layer of pink smoked salmon, soft and slightly translucent. On top of the salmon is a perfectly poached egg, smooth and white, covered generously with light yellow hollandaise sauce that drips slightly over the sides. Small green chopped chives are sprinkled on the sauce and around the plate, adding fresh color. The whole dish is presented on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 English muffins (sliced in half)
12 ml olive oil
6 g rocket/arugula
11 g prosciutto
4 large poached eggs
200 ml hollandaise sauce
Finely chopped chives (for garnish, optional)

Instructions

Step 1: Brush the cut sides of the English muffin halves with olive oil.
Step 2: In a skillet over medium-high heat, toast the muffins cut-side down until golden brown and crisp, about 2-3 minutes per side.
Step 3: Place the toasted muffins on serving plates.
Step 4: Place arugula on each muffin half.
Step 5: Layer a slice of prosciutto over the arugula.
Step 6: Place a warm poached egg on top of the prosciutto.
Step 7: Spoon hollandaise sauce over each poached egg.
Step 8: Garnish with chopped chives and serve immediately.

Tips & Variations

Use freshly made hollandaise sauce for the best flavor and a silky texture.
Substitute prosciutto with smoked salmon or Canadian bacon for a different twist.
For a vegetarian version, replace prosciutto with sautéed spinach or grilled tomatoes.
Make sure your poached eggs have runny yolks for the classic creamy effect.

Storage

Eggs Benedict is best served fresh and should be eaten immediately. If you need to store components, keep toasted English muffins and prosciutto separately in airtight containers for up to one day. Hollandaise sauce can be refrigerated for up to two days but may need gentle reheating. Poached eggs do not reheat well and are best made fresh.

How to Serve

The image shows two servings of eggs Benedict on round white plates, placed on a white marbled surface. Each serving has three main layers: the bottom is a toasted English muffin with a light golden-brown color and slightly rough texture. On top of the muffin is some green lettuce with soft edges and smoked salmon in a light pink shade that looks smooth and slightly shiny. Next, there is a white, softly poached egg covered by a thick, bright yellow hollandaise sauce that slowly drips down the sides. Small green chive pieces are scattered on top of the sauce. In the foreground, a woman's hand holds a fork and knife cutting into the poached egg, revealing the vivid orange yolk flowing out. Near the plates is a small white bowl filled with extra chopped chives. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare any parts of Eggs Benedict in advance?

You can toast the English muffins and prepare the hollandaise sauce ahead of time. Keep them warm separately, then assemble and poach your eggs just before serving for the best results.

What’s the best way to poach eggs for Eggs Benedict?

Use fresh eggs and gently simmer them in water with a splash of vinegar to help the whites set. Poach for about 3 minutes for soft, runny yolks that complement the dish perfectly.

Eggs Benedict with Prosciutto and Hollandaise Recipe

★★★★★

4.7 from 307 reviews

Classic Eggs Benedict made perfect with toasted English muffins, fresh arugula, savory prosciutto, perfectly poached eggs, and rich homemade Hollandaise sauce, garnished with chives for an elegant breakfast or brunch treat.

Author: Nora
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: American

Ingredients

Scale

For the Base

2 English muffins, sliced in half
12 ml olive oil
6 g rocket (arugula)
11 g prosciutto

For the Eggs and Sauce

4 large eggs, poached
200 ml Hollandaise sauce
Finely chopped chives (for garnish, optional)

Instructions

Prepare the English Muffins: Brush the cut sides of the English muffin halves with olive oil to add flavor and help them toast evenly.
Toast the Muffins: Heat a skillet over medium-high heat and toast the muffins cut-side down until golden brown and crisp, about 2-3 minutes per side, enhancing texture and flavor.
Assemble the Base: Place the toasted muffins on serving plates as the foundation of the dish.
Add Arugula: Layer fresh arugula on each muffin half for a peppery, fresh bite that complements the rich elements.
Layer Prosciutto: Add a slice of savory prosciutto over the arugula to introduce a salty, meaty component.
Place Poached Eggs: Gently position a warm poached egg atop the prosciutto for a creamy, delicate texture.
Top with Hollandaise Sauce: Spoon rich Hollandaise sauce generously over each poached egg for classic flavor and silky finish.
Garnish and Serve: Sprinkle finely chopped chives over the top for a mild onion flavor and visual appeal, then serve immediately to enjoy at its best.

Notes

Use fresh eggs for the best poaching results.
Homemade Hollandaise sauce is preferred, but good quality store-bought can be substituted.
Ensure the skillet is hot enough before toasting the muffins to get a perfect crispy texture.
This dish is best served immediately to enjoy the contrast between the crispy base and runny yolk.
Arugula can be substituted with baby spinach or watercress for different flavor nuances.

Keywords: Eggs Benedict, Breakfast, Brunch, Poached Eggs, Hollandaise Sauce, English Muffins, Prosciutto, Arugula

Nora Delaney

Leave a Reply Cancel reply