As an Amazon Associate I earn from qualifying purchases.
This post may contain affiliate links and we may earn compensation or discounts for products, gifts or services when you click on the links at no additional cost to you. Please visit our disclosure policy for more details.

This Eggs Benedict recipe is made with love and prosciutto!

Don’t be afraid to make your own Hollandaise sauce! If you follow the instruction it will come out fantastic!

When making poached eggs it is all about technique. Look below in the recipe for tips and tricks!

Short on time? Pin it for later! Share with your friends on Facebook and Twitter too.

Print Recipe

Eggs Benedict with Prosciutto

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Servings: People

Author: Real Life Real Issues | The Serial Chef | John Byrnes

Ingredients

Hollandaise Sauce

4 large Eggs Separated
1/4 cup Dry White Wine
1 dash Ground Sea Salt
1 dash Fresh Ground Pepper
1 dash Paprika
1/2 lemon Fresh Lemon Juice

Eggs Benedict

8 cups Water
2 tbsp White Wine Vinegar
16 slices Prosciutto 4 per English muffin or per taste
4 large Eggs
2 whole English Muffins 4 sliced
1/3 cup Scallions Chopped

Instructions

Hollandaise Sauce

Separate eggs and put yolks into a metal or glass bowl.
Use a double boiler with an inch of water and bring to a very soft simmer!
Whisk egg yolks vigorously until frothy.
Add white wine to the egg yolks.
In a sauté pan melt two sticks of butter. Separate the milk fats from the butter using a spoon by scooping into another container to be saved for other use or thrown away.
Pour butter through a strainer or cheese cloth and you should have about 8 oz of clarified butter when finished.
Put egg yolk and wine mixture on double boiler and add freshly squeezed lemon juice and whisk vigorously. Slowly and carefully add a little bit of butter at a time while constantly whisking (make sure water is at a low simmer and not too hot while doing this)!
Once at a custard consistency; approximately 3-5 minutes. Remove from heat and add the salt, pepper and paprika. Stir to combine.
Set aside.

Eggs Benedict

Begin boiling water and 2 tbsp of white wine vinegar in a large pan.
Once water is at a high boil, turn to a very low simmer.
Toast the English muffins.
While the English muffins are toasting, heat Prosciutto in a sauté pan for approximately 2 – 3 minutes and set aside.
Once water is at a very low simmer, vigorously swirl the water to create a vortex. Carefully break eggs into ramekins, slowly add eggs one at a time into the vortex. Cook approximately 2 1/2 minutes to 3 minutes maximum per egg.
Remove eggs carefully using a slotted spoon onto a paper towel lined plate to absorb excess water.
If hollandaise sauce is too thick add a tsp of hot water from double boiler until at a custard consistency.
On each plate add the two slices of English muffin, top with 4 slices Prosciutto on each slice, add one poached egg to each and top generously with Hollandaise sauce.
Sprinkle with chopped scallions.
Serve and enjoy!

Short on time? Pin it for later! Share with your friends on Facebook and Twitter too.

We inherited two abandoned chickens from our irresponsible neighbors who left them as predator bait on a 10 degree Fahrenheit night in the middle of winter! As an animal lover, this disturbed me, so we have taken care of them since and one girl has recently started laying almost daily. So this is our very first breakfast post, with more to come.

They are lovely girls! The white one is named Click and the brown one is named Clack! I won’t name drop which is laying the eggs.

C89AF15B-E53A-4B62-9226-5DFEFD47C4FD | Real Life Real Issues & The Serial Chef — This is a photo when they would just come visit our yard before going home at dusk

Don’t want to miss out on any more cocktail topics or recipes? Subscribe to our email list. You will find the form on the right hand side of this page or if you are on a mobile phone scroll down!