This easy Prosciutto Eggs Benedict (with Artichoke & Red Pepper Hollandaise Sauce) is quick and easy to make. Although they look fancy, they can be made in 15 minutes with microwave poached eggs and a blender Hollandaise sauce. The salty prosciutto gives this eggs benedict a unique Italian twist!
This eggs benedict variation is popular all year, but it is ideal for Mother's Day brunch or Easter brunch, but can be made for any brunch or special occasion. It pairs perfectly with a Mimosa Mocktail!
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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.
These days, I do a lot more cooking at home, so I like to make my own Eggs Benedict. But typical traditional eggs benedict recipes are time-consuming. So, I have created this speedy version of Eggs Benedict with prosciutto. It's a unique, delicious, and easy breakfast recipe!
This recipe tastes gourmet (like you spent hours in the kitchen), but it's made in 15 minutes
🥘 Ingredient Notes
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:
- Unsweetened applesauce. I use applesauce to replace additional oil, cream, or butter. It adds body to the sauce and lightens it up while maintaining a creamy mouthfeel.
- Fresh Baby Spinach. Baby spinach has smaller leaves and is more tender, with a sweeter flavor than mature spinach. However, the nutrition values of baby spinach and mature spinach are basically the same.
- Prosciutto. Prosciutto is Italian cured ham. It's a flavorful, delicately sweet and salty meat that elevates this eggs benedict recipe.
- Butter. I prefer to use unsalted butter so I can control the salt in my recipes. The salt content in salted butter varies from brand to brand.
- Lemon juice. I use lemon juice from concentrate. You can use fresh, but you'll need to use double the amount.
- Roasted red peppers (from jar). Roasting red peppers is time-consuming, so I use jarred (I use Mezzetta brand. )
- Artichoke hearts (from a can jar). Make sure they are well-drained and chopped.
- Maple syrup. I use brands with no sugar added.
- Jalapenos. I use tamed jalapenos (jarred) because they are a little less spicy. My favorite brand is Mezzetta. Feel free to use regular jalapenos if you prefer it spicier.
- Parsley. I use fresh parsley or dried, depending on what I have on hand. I also use my own dehydrated herbs. Check out this post is you want to learn how to dehydrate herbs in the Air Fryer .
*Please see recipe card for full list of ingredients and quantities.
📖 Variations & Substitutes
- Prosciutto: You can substitute cooked bacon, ham, smoked salmon, or leave it out entirely for a vegetarian version. You could also use plant-based meat alternatives.
- English Muffins: While English muffins are traditional, feel free to try sourdough, whole grain toast, or even a croissant for a fancier twist.
- Poached Eggs: You can also make the poached eggs the old-fashioned way with a double boiler and slotted spoon.
🔪How to Make Eggs Benedict with Artichoke & Red Pepper Hollandaise
- Step 1: MAKE THE ARTICHOKE & ROASTED RED PEPPER HOLLANDAISE SAUCE: Add the artichokes, roasted red pepper, and tamed jalapenos to the blender and blend on high until smooth.
- Step 2: Add applesauce, egg yolks, lemon juice, maple syrup, and parmesan cheese to the blender and blend on high until smooth.
- Step 3: Butter and Oil: In a small bowl, add the butter and melt on medium heat in the microwave. Add the oil to the melted butter and heat again so the mix is warm.
- Step 4: Then, slowly add the olive oil butter mixture on low speed until you get a nice, creamy, thick, and rich sauce.
- Step 5: Add a slice of prosciutto, then spinach to one side of an English muffin (toasting the English muffin is optional).
- Step 6: Add spinach on top of prosciutto.
- Step 7: MAKE THE QUICK POACHED EGG: Spray the inside of a microwave-safe coffee mug with non-stick cooking spray. Break an egg into the mug.
- Step 8 : Put mug into microwave for 50 seconds- to 1 minute (covered) at 70% power until egg is set (this is for a 1200 watt microwave). Gently loosen by running knife between inside of mug and egg. *Make sure you cover it. *If you prefer your egg yolks a little firmer, cook it a little longer. *If you are doing several eggs at once, it will take longer.
- Step 9: Add the poached egg to the English muffin.
- Step 10: . Pour Hollandaise sauce over the egg and garnish with parsley or chives. Serve and enjoy!
** I have never found a good egg poaching method, and that's why I use this microwave method! It produces a perfectly poached egg in no time. 🙂 But make sure you cook it at reduced power or it pops/explodes.
Expert Recipe Tips
- Use tamed jalapeños for balanced flavor: These are milder than regular jalapeños and add just the right amount of tang and heat to the Hollandaise without overpowering it. Adjust to taste!
- Microwave poached eggs = quick & easy: Spray your mug well and reduce the microwave power to 70% to avoid egg explosions. Start with 50 seconds and adjust slightly depending on your microwave wattage. *This is based on 1200 watts.
- Warm the butter/oil mix before adding: For a smoother Hollandaise, make sure the melted butter and olive oil are warm (not hot) when blending into the sauce. This helps emulsify and create a creamy texture.
- Toast English muffins for structure: Toasting gives the muffins a sturdier base so they hold up better under the poached egg and sauce, especially if you’re not serving immediately.
- Drain the artichokes and peppers well: Excess moisture from jarred ingredients can thin out the sauce. Pat them dry with a paper towel before blending.
- Reheat Hollandaise sauce gently: Reheat in short bursts in the microwave (low power) and stir frequently. If it separates, whisk in a splash of warm water or lemon juice to bring it back together.
🥗 What to Serve with Prociutto Eggs Benedict
Fresh fruit salad (shown), Strawberry Spinach Pecan Salad, hash browns, and turkey sausages make great pairings for a brunch spread.
🌡️Storage
Store leftovers of this Italian Prosciutto Eggs Benedict recipe 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.
This recipe does not stand up to freezing. You can freeze leftover prosciutto, but that is not recommended either. It changes the texture and quality when defrosted. I would recommend cooking it after if you plan to freeze it.
You can also use leftover prosciutto to make these Boursin Stuffed Pickles or Prosciutto Vietnamese Salad Rolls.
You will also have leftover roasted red peppers to use up. Try them in my Egg White & Roasted Red Pepper Egg Bites.
❔Recipe FAQ's
You can prep the components ahead (sauce, toasted muffins, and spinach), but it’s best to poach the eggs just before serving for the ideal texture. The hollandaise sauce can be made in advance and reheated gently in the microwave.
Reheat the sauce in the microwave at 50% power for 30-45 seconds until warmed through. It may take longer, depending on the wattage of your microwave. Be careful not to overheat, as it can separate.
Absolutely! Just be sure to roast the red peppers until charred and peel the skins off (although this is optional). Cook or steam the artichokes until tender, then drain well before blending. Keep in mind that this will add prep time.
If you love unique Eggs Benedict recipes, give my Ham & Rice Muffin Tin Eggs Benedict (with Blender Cranberry Hollandaise) and my Healthy Muffin Tin Eggs Benedict a try!
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.
🍳More Brunch Recipes
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📋 Eggs Benedict with Prosciutto and Artichoke & Red Pepper Hollandaise Sauce Recipe
Equipment
Ingredients
Quick Poached Eggs
- 4 English muffins cut in half
- 1 ½ cup fresh baby spinach washed and dried
- 8 eggs
- 8 slices prosciutto (optional) remove for vegetarian
Red Pepper & Artichoke Hollandaise Sauce
- 2 egg yolks
- ⅓ cup 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 chives
Instructions
Red Pepper & Artichoke Hollandaise Sauce:
- Add the artichokes, roasted red pepper, tamed jalapenos and blend untl smooth.½ cup roasted red peppers (from jar), ¼ cup artichokes (from jar), 2 tablespoon "tamed" jalapenos, finely chopped
- Then add applesauce, egg yolks and lemon juice, maple syrup and parmesan cheese to the blender and puree.2 egg yolks, 1 ½ tablespoon lemon juice, ½ cup unsweetened apple sauce, 1 ½ tablespoon low fat parmesan cheese, ¾ tablespoon maple syrup
- Butter and Oil: In a small bowl, add the butter and melt on medium heat in the microwave. Add the oil to the melted butter, and heat again so the mix is warm.⅓ cup butter, 3 tablespoon olive oil
- 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.8 eggs
- Put egg into microwave for 50 seconds to 1 minute (with cover) on 70% power or until egg is set. Gently loosen by running knife between inside of mug and egg. *This is based on a 1200 watt microwave.*If you are doing several eggs at once, it will take longer.
- Add a slice of prosciutto, then spinach to one side of English muffin. Top with egg.4 English muffins, 8 slices prosciutto, 1 ½ cup fresh baby spinach
- Pour Hollandaise sauce over egg and garnish with parsley or freeze-dried chives. Serve and enjoy!Parsley or chives
- *Reheat Hollandaise sauce as necessary.
Notes
-
- Use tamed jalapeños for balanced flavor: These are milder than regular jalapeños and add just the right amount of tang and heat to the Hollandaise without overpowering it. Adjust to taste!
-
- Microwave poached eggs = quick & easy: Spray your mug well and reduce the microwave power to 70% to avoid egg explosions. Start with 50 seconds and adjust slightly depending on your microwave wattage. *This is based on 1200 watts.
-
- Warm the butter/oil mix before adding: For a smoother Hollandaise, make sure the melted butter and olive oil are warm (not hot) when blending into the sauce. This helps emulsify and create a creamy texture.
-
- Toast English muffins for structure: Toasting gives the muffins a sturdier base so they hold up better under the poached egg and sauce, especially if you’re not serving immediately.
-
- Drain artichokes and peppers well: Excess moisture from jarred ingredients can thin out the sauce. Pat them dry with a paper towel before blending.
-
- Reheat Hollandaise sauce gently: Reheat in short bursts in the microwave (low power) and stir frequently. If it separates, whisk in a splash of warm water or lemon juice to bring it back together.
colleen kennedy
Love that you used artichokes here. Totally going to replicate this one, yum!
Terri Gilson
Thanks - hope you like it!
Anne Lawton
This is perfect for mother's day breakfast!
Terri Gilson
Thanks, Anne. Yes, they're fancy but super quick!
Jersey Girl Cooks
We have been having lots of family breakfast and this will be perfect for one!
Terri Gilson
Yes, it's definitely a change of pace, but it's nice and quick too!
Eileen Kelly
What a fantastic and delicious version of hollandaise sauce. I could eat the whole bowl A wonderful breakfast treat for any brunch. Microwaving the eggs is a great timesaver too
Terri Gilson
Thanks, Eileen!
Terri Gilson
Thanks, Eileen! I agree - microwave eggs all the way!
Carlos at Spoonabilities
I'm pinning this recipe! I'm in the search for breakfast ideas because I'm tired of eating almost the same kind of food.
Terri Gilson
Enjoy, Carlos!
Caroline
I'm a big eggs Benedict fan as well - like the sound of the sauce you have here with the flavor additions.
Terri Gilson
Thanks - I wanted a quick and unique sauce!
Laura
I am definitely making this recipe for Mother's Day...even if I'm making it for myself 🙂
Terri Gilson
I make it for myself all the time, Laura!
Lori
Terri - I didn't ever go to this restaurant but we had our wedding reception in Penny Lane....I was sad to see it go down. I love eggs Benny too, but I rarely make it at home...it's an indulgence when (if) I get out.
Terri Gilson
Hi Lori: I can only imagine how sad you were to see it go down if you had your wedding reception there! That was a great building 🙂
Yes, eggs benny is my fave eat out treat too, but nice to have a make at home option if you can't get out! 🙂
Loreto Nardelli
Hi Terri, I am also an eggs benny lover. I try many different versions and yours here sounds so delicious. Hollandaise is already rich and luxurious, and the way you have elevated it with the roasted peppers, artichokes, apple sauce, jalapenos, has my taste buds dancing. Love the addition of the fresh spinach and prosciutto. I laughed as I got the visual of all those Ukrainians getting their coupon redemption. We are Italian and it's the same always into the deal. Great post and recipe.
Cheer!
Loreto@SugarLoveSpices
Terri Gilson
Thanks, Loreto! I hope you enjoy it 🙂