Easy Eggs Benedict with Prosciutto with Blender Artichoke & Red Pepper Hollandaise Sauce

The coupon was in bold, capitalized print, on a little slip of paper, paper-clipped to the top of the inside of the menu.

20% OFF FOR UKRAINIAN WINNIPEGGERS

"Ha ha... hey, well we're all Ukrainian Winnipeggers, " my aunt chirped. I ordered the Eggs Benedict, as I always do. Like so many of my kind, I am a creature of habit. This was years before I created this 15 minute Easy Eggs Benedict with Prosciutto and a Quick Blender Artichoke & Roasted Red Pepper Hollandaise Sauce, so I couldn't yet enjoy it at home.

This eggs benedict variation is perfect for any brunch, but ideal for Mother's Day brunch or Easter brunch.

My aunt and uncle were in town visiting from Winnipeg, so we took them to our favorite breakfast place- "Break the Fast". We had been going there for years and their Eggs Benedict was nothing short of amazing! Situated on the south side of the Penny Lane Mall (facing 9 Avenue) up on the 2nd floor (above the sign "mynt" in the photo below), it was a haven for breakfast and brunch goers in downtown Calgary's sea of office towers and malls. With high ceilings, an open and airy feeling, lots of sunshine, a casual and relaxed, yet charming atmosphere with perogy breakfasts to boot, no wonder it was my favourite breakfast place! The owner herself, a Ukrainian Winnipegger, no less.

I've yet to meet an Eggs Benedict I wouldn't eat, even the bad ones are preferable to many other breakfast dishes. Well, that's my humble opinion anyway.

There was a time I forced myself to order something different; to break free and think outside my little food box. Yet every time I did, it completely missed the mark and I seriously regretted my decision.

“We are, all of us, creatures of habit, and when the seeming necessity for schooling ourselves in new ways ceases to exist, we fall naturally and easily into the manner and customs which long usage has implanted ineradicably within us.”

― Edgar Rice Burroughs, The Beasts of Tarzan

These days I do a lot more cooking at home so I like to make my own Eggs Benedict. But typical recipes are time-consuming. So I have created my own speedy version with this Eggs Benedict with prosciutto, that is a unique, delicious and easy breakfast recipe!

🥘 Ingredients

If you are looking for an easy breakfast idea for Mother's day, look no further! With quick, microwave poached eggs, prosciutto and a shortcut blender Hollandaise sauce. Using jarred/canned artichokes and roasted red peppers, this quick hollandaise sauce is rich and delicious! For this recipe, you'll need:

• English muffins
• fresh baby spinach 
• eggs
• prosciutto (optional) remove for vegetarian
• salted butter
• olive oil
• lemon juice
• roasted red peppers (from jar)
• artichokes (from jar) 
• unsweetened applesauce
• Maple syrup (I use no sugar added)
• parmesan cheese (I use low-fat)
• "tamed" jalapenos (from jar)

📖 Variations & Substitutions

I love this eggs benedict variation with red pepper hollandaise because it can easily be served at a casual breakfast or an elegant brunch. Either way, it's quick and a great Mother's Day breakfast recipe!

This recipe tastes gourmet (like you spent hours in the kitchen) but it's made in 15 minutes!

• Vegetarian: Make it vegetarian or with prosciutto - your choice.
• Traditional: you can also make the poached eggs the old-fashioned way.

And because I love Eggs Benedict, I have created a couple more recipes. Give my Ham & Rice Muffin Tin Eggs Benedict (with Blender Cranberry Hollandaise) and my Healthy Muffin Tin Eggs Benedict (shown below) a try!

🍽Equipment

You'll need a microwave to make the quick poached eggs and blender (affiliate links) to make the Artichoke & Red Pepper Hollandaise.

🌡️Storage

Store leftovers of this prosciutto eggs benedict for up to 2 days, but store the sauce separately from the other ingredients. It's ideal if you can store everything separately (the meat, eggs, spinach and buns) so it doesn't get soggy. The eggs and sauce can be reheated in the microwave.

🦺Food Safety

• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

I don't think Break the Fast expected to have an entire table of Ukrainian Winnipeggers  actually take them up on their discount coupon offer, but hey, we're Ukrainian and you know what they say about Ukrainians? So after a bit of an interrogation as to our heritage and hometown, we got our discount.

Sadly, Break the Fast is long gone. It went down along with the Penny Lane mall when it was levelled over a decade ago to make way for more office towers. After all, office towers are king in Cowtown. But things change- it's all part of progress, so I'm told.

Still, it doesn't matter where I go for breakfast these days, I always order the Eggs Benedict. The seeming necessity for schooling myself in new ways has ceased to exist.

⭐ Reviews

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📋 Eggs Benedict with Prosciutto and Artichoke & Red Pepper Hollandaise Sauce Recipe

This Quick and Easy Eggs Benedict Recipe with Prosciutto is simple enough for everyday, yet sophisticated enough for a holiday brunch. It's a speedy, unique variation, with quick microwaved poached eggs and an quick blender Artichoke & Red Pepper Hollandaise sauce. It tastes gourmet (like you spent hours in the kitchen!) but it's made in 15 minutes! Make it vegetarian or with meat- your choice.

4.88 from 8 votes

Print Pin Rate

Course: Breakfast, brunch

Cuisine: North American

Keyword: eggs benedict, prosciutto, quick hollandaise

Servings: 8 servings

Calories: 253kcal

Author: Terri Gilson

Prep Time: 14 minutes

Cook Time: 1 minute

Total Time: 15 minutes

Cook ModePrevent your screen from going dark

Ingredients

Quick Poached Eggs

• ▢ 4 English muffins cut in half
• ▢ 1 ½ cup fresh baby spinach washed and dried
• ▢ 8 poached eggs
• ▢ 8 slices prosciutto (optional) remove for vegetarian

Red Pepper & Artichoke Hollandaise Sauce

• ▢ 2 egg yolks
• ▢ ⅓ cup salted butter
• ▢ 3 tablespoon olive oil
• ▢ 1 ½ tablespoon lemon juice
• ▢ ½ cup roasted red peppers (from jar) well-drained
• ▢ ¼ cup artichokes (from jar) well -drained
• ▢ ½ cup unsweetened apple sauce
• ▢ ¾ tablespoon maple syrup no sugar added
• ▢ 1 ½ tablespoon low fat parmesan cheese
• ▢ 2 tablespoon "tamed" jalapenos, finely chopped (see notes) -add more or less to your liking

Garnish:

• ▢ Parsley or freeze-dried chives (pictured)

US Customary - Metric

Instructions

Roasted Red Pepper & Artichoke Hollandaise Sauce:

• Add the artichokes roasted red pepper, tamed jalapenos, blend, then add apple sauce, egg yolks and lemon juice, maple syrup and parmesan cheese to blender and puree. 
• Butter and Oil:  In a small bowl, add the butter and melt on medium heat in the microwave. Add the oil to the butter, and heat again so the mix is warm.
• Then slowly add the olive oil butter mixture on low speed until you get a nice creamy sauce.

Quick poached eggs

• Spray  the inside of a coffee mug with non- stick cooking spray. Break egg into mug.
• Put egg into microwave for 30 – 40 seconds (with cover) or until egg is set. Gently loosen by running knife between inside of mug and egg.
• Add 1 piece of prosciutto, then spinach to one side of english muffin.  Top with egg.
• Pour Hollandaise sauce over egg and garnish with parsley or freeze-dried chives. Serve and enjoy!
• *Reheat Hollandaise sauce as necessary.

Notes

📖 Variations

• Make it vegetarian or with prosciutto - your choice!
• Microwave the poached eggs or make them the old-fashioned way.
• The sauce can be reheated.

*Note: I use Mezzetta brand Roasted Red Pepper and Artichokes but you can use any brand

*Note: Tamed Jalapenos are a little milder than regular jalapenos - I buy the Mezzetta brand as well. You can substitute regular jalapenos, but use less, unless you really like the heat

 

Nutrition Facts

📋 Eggs Benedict with Prosciutto and Artichoke & Red Pepper Hollandaise Sauce Recipe

Amount Per Serving

Calories 253 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 7g44%

Cholesterol 78mg26%

Sodium 484mg21%

Potassium 120mg3%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 2g2%

Protein 4g8%

Vitamin A 1000IU20%

Vitamin C 8.6mg10%

Calcium 42mg4%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition

Calories: 253kcal (13%) | Carbohydrates: 16g (5%) | Protein: 4g (8%) | Fat: 18g (28%) | Saturated Fat: 7g (44%) | Cholesterol: 78mg (26%) | Sodium: 484mg (21%) | Potassium: 120mg (3%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 1000IU (20%) | Vitamin C: 8.6mg (10%) | Calcium: 42mg (4%) | Iron: 0.8mg (4%)

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