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

Eggs Benedict with Artichoke Hollandaise on a white plate with lattice edges (and tea cup in the 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 minutes

Cook Time 1 minute

Total Time 15 minutes

Servings servings

Calories 253kcal

Author Terri Gilson

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