Eggs Benedict with Prosciutto

Eggs Benedict with Prosciutto

Serves 2-4 persons


5 Egg Yolks

125g Clarified Butter

½ Lemon

Pinch of salt (to taste)

4 Whole eggs

100g Prosciutto ham or 100g smoked salmon

2 Toasted english muffin


Preparing the Hollandaise Sauce

  1. Add egg yolks and freshly squeeze lemon juice in to a bowl and set glass bowl over a pot of simmering water, do not let bowl touch water or get too hot. Continue to whisk rapidly.
  2. Gradually add in clarified butter and whisk constantly
  3. Season with salt to taste

Poached Eggs

  1. Add at least 5 cm depth of water into a pot, bring water to boil, add in a drop of vinegar.
  2. Stir the water to create a gentle whirlpool
  3. Add cracked egg into water
  4. Remove after 3-4 mins or when eggs are cooked to your liking


Place Prosciutto on top of the halved toasted english muffin, topped with a poached egg and coat with Hollandaise Sauce. Enjoy!

  Pace Farm Pace Farms Barn Laid Eggs 15X700g Dairy & Eggs > Eggs Casalingo Casalingo Prosciutto Sliced Deli > Charcuterie

Leave a comment

All comments are moderated before being published