Eggs Benedict with Prosciutto and Hollandaise Recipe
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.
- 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
