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Prosciutto Eggs Benedict Recipe


Spice up your Eggs Benny with this unique and tasty breakfast treat. Sliced Prosciutto, arugula, and a runny poached egg all on a fluffy English Muffin, this is bound to satisfy all your morning savory cravings.

This scrumptious dish is sure to impress any breakfast guest! Looks fancy, and tastes amazing!

Prep time: 20 min

Cook time: 5 min

Total time: 25 min

Yield: 4 servings


  • 4 Egg Yolks
  • 3 tablespoons Lemon Juice
  • 1 tablespoon Water
  • 1 cup Melted Butter
  • 8 Eggs
  • 1/4 lb Thinly Sliced Prosciutto
  • 2 English Muffins - Halved
  • 1 teaspoon Distilled White Vinegar
  • 1/8 teaspoon Worcestershire Sauce
  • A Handful Arugula

Cooking Directions

  1. First prepare your Hollandaise Sauce:

  2. Fill the bottom of your double broiler half way with water. (Do not let water touch top pan!)

  3. Bring water to a simmer. In the top section of double boiler, gently whisk your egg yolks, lemon juice, pepper, Worcestershire sauce, and 1 tablespoon of water.

  4. Then add melted butter just a tablespoon at a time.

  5. Whisk Constantly.

  6. If sauce gets too thick, add a teaspoon of hot water until desired consistency is achieved. Add a pinch of salt and pepper. Remove from heat and set aside, cover to keep warm.

  7. To make the Poached Eggs:

  8. First, preheat oven on broiler setting. Fill a large saucepan with 3 inches of water.

  9. Bring water to a simmer, and then add distilled vinegar. Break eggs into simmering water, very carefully.

  10. Allow eggs to cooks for 3 minutes. Yolks should be soft in the center, with a nice white rim.

  11. Remove eggs and place them on a warm place and set aside.

  12. During the poaching process, toast your English muffins on the broiler.

  13. Spread a little butter on the English muffins, layer with Arugula, Prosciutto, followed by your poached egg.

  14. Drizzle hollandaise sauce and serve immediately.

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