Italian Prosciutto Eggs Benedict

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Prosciutto Eggs Benedict brings together all the classic components that we love with an Italian twist. Italian ham and buttery toasted bread pair perfectly with the poached eggs and hollandaise sauce.

Overhead view of Prosciutto Eggs Benedict with arugula on a marble surface next to a cup of espresso and a fork and knife.

Ingredient Notes

Ham– You can use your favorite Italian cured ham for this recipe. I used prosciutto cotto, which translates to cooked ham. Prosciutto crudo, or the raw cured ham you’re likely more familiar with, also works great in this recipe.
Eggs– The fresher, the better. Fresh eggs are not only the tastiest, but they’re also best for poaching. They will hold their shape better for that picture perfect Benedict.
Bread– Aim for a crusty, Italian loaf. Go for an oval-shaped loaf that’s not too wide for the best ratio of egg to bread.
White vinegar– Although vinegar is not completely necessary, a little vinegar added to the poaching liquid can help the proteins in the eggs firm up more quickly, for a nicely shaped poached egg.
Red pepper flakes- The perfect Italian substitute for cayenne in Hollandaise sauce is crushed red pepper, but you can use whichever spice you prefer.

Ingredients including eggs, prosciutto ham, bread, butter, red pepper, lemon juice and white vinegar.

Recipe Steps

To make Italian Prosciutto Eggs Benedict, first slice the bread. Next, spread softened butter on both sides of the bread and toast in a pre-heated nonstick pan for about one minute on each side (1). Repeat in batches, as needed.

Next, prepare the Hollandaise sauce. Whisk the egg yolks together with a little water and lemon juice until slightly lightened in color (2). Continue whisking the egg yolks over a double boiler until thickened and paler in color, about 3-5 minutes.

Next, start incorporating the butter one piece at a time, taking the mixture on and off the heat, as needed (3). After you incorporate all of the butter, season the sauce with salt, black pepper and red pepper, to taste (4). Cover and keep warm.

While you make the hollandaise sauce, bring a pot of water to a simmer. Stir in the vinegar. Use the back of your spoon to create a whirlpool and pour in eggs, one at a time (5). You may be able to cook 3-4 eggs at once, depending on the size of your pot. Poach about 3 minutes for runny eggs. Remove egg with a slotted spoon and place on a paper-towel lined plate. Season with salt (6).

To serve, place bread on plate. Top with a slice of prosciutto, followed by a poached egg. Spoon over hollandaise sauce, season with pepper and enjoy your Prosciutto Eggs Benedict!

Recipe steps, including toasting the bread, making the hollandaise sauce and poaching eggs.

Recipe Tips and FAQs

While you’re cooking the hollandaise, move the bowl on and off of the double boiler, as needed, to prevent over-heating and curdling the eggs.
If your sauce separates, whisk in one tablespoon of warm water at a time until it comes back together. Continue cooking over the double-boiler, as needed.
To soften the butter you need for toasting the bread, speed up the process by placing the butter in the microwave for 5-10 second intervals over power 2 until softened.

How long will hollandaise sauce keep in the refrigerator?

Hollandaise sauce will keep in the fridge for 1 to 2 days.

Can hollandaise sauce be reheated?

You can reheat hollandaise sauce over a double-boiler. Whisk constantly and take the bowl on and off the heat until the hollandaise is warmed through.

Why does hollandaise sauce split?

Hollandaise sauce splits when the emulsification between the fats and protein and water breaks. This can be fixed by whisking in a tablespoon or so of warm water until the mixture re-emulsifies.

How do you know poached eggs are ready?

When poached eggs are ready, the whites will look opaque and the eggs will be slightly jiggly in the center.

Do you need clarified butter for hollandaise sauce?

You actually do not need clarified butter for hollandaise sauce. If you prefer to use melted butter, however, clarified butter would be a better option. The milk solids are removed when the butter is clarified, which makes it easier to emulsify into the sauce. To avoid this situation, use cold or room temperature butter instead. This way the butter will melt and incorporate gradually, and hold a stronger emulsification in the sauce. Just remember to whisk vigorously throughout the entire process.

Angled view of toast topped with Italian ham, poached eggs and hollandaise sauce with arugula on the side on a marble surface.

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