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

Eggs Benedict with Prosciutto on a white plate with a lattice trim with a china tea cup in background.

4.88 from 8 votes

📋 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.

Course Breakfast, brunch

Cuisine North American

Keyword eggs benedict, prosciutto, quick hollandaise

Prep Time 14

Cook Time 1

Total Time 15

Servings servings

Calories 309kcal

Author Terri Gilson

Equipment

microwave

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

US Customary - Metric

Get Recipe Ingredients

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

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 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.

🌡️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.

Leftovers:

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.

Nutrition