Italian Prosciutto Eggs Benedict brings together all the classic components that we love with an Italian twist.
- 1 oval-shaped, crusty Italian loaf of bread
- 2 tbsp plus 2 tsp butter, softened at room temperature
- 8 large eggs
- 2 tbsp white vinegar or as needed
- 8 thin slices of prosciutto
- Salt, to taste
- 3 large egg yolks
- 1 tsp lemon juice
- 1 tsp water
- 1 stick unsalted butter, cut into 1/2 inch cubes (cold or room temperature, NOT MELTED)
- Pinch of red pepper flakes, or to taste
- Salt and pepper, to taste
- Toast bread: Slice the bread into 8, 1/2 inch thick slices. Spread each side of bread with about 1/2 teaspoon of softened butter or 1 teaspoon per slice. Heat a large pan over medium-high heat. Toast the bread about 1 minute per side or until golden brown, cooking in batches as needed.
- Create double boiler: Bring 1-2 inches of water to a simmer in a medium sauce pan. Use a stainless steel or glass bowl wide enough to sit on top of the pot to create a double-boiler.
- Start hollandaise: In the steel or glass bowl, add the egg yolks, lemon juice and water. Whisk until lightened in color, about 2-3 minutes. Place the bowl over the simmering water and whisk constantly until mixture is pale yellow and thickened, about 3-5 minutes. Remove from heat to the counter, as needed, to prevent the eggs from overcooking.
- Add butter and season: Whisk in one piece of butter at a time until emulsified. While incorporating the butter, move the bowl on and off the heat, as needed to control the temperature. The sauce should be thick and creamy when it’s done. Season with salt, black pepper and red pepper flakes. If the sauce becomes too thick, thin it out with a small amount of warm water or lemon juice. Cover to keep warm.
- Poach eggs: Fill a large pot or wide pan with high sides with at least 2-3 inches of water and bring to a gentle simmer. Add 1 tablespoon of vinegar for every quart of water. Crack eggs, one at a time, into a small bowl. Using the handle of a large cooking spoon, create a whirlpool in the water to encourage the egg whites to wrap around the yolk. Gently pour each egg into the water in a clockwise fashion. Cook about 3 minutes for runny yolks or 4-5 minutes for a more set yolk. Remove eggs in the order they were added to the water with a slotted spoon and drain on paper towels. Season with salt. Prepare in batches, as needed.
- Serve: To assemble, place a slice of prosciutto over each slice of toast. Top with an egg, spoon over the hollandaise sauce and season with pepper. Serve with a salad, if desired. Enjoy.
- 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.
- Hollandaise sauce will keep in the fridge for 1 to 2 days.
- 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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Poach, Pan Fry
- Cuisine: American, Italian
- Serving Size: 2 slices of toast with ham and eggs
- Calories: 670
- Sugar: 2g
- Sodium: 500mg
- Fat: 48g
- Saturated Fat: 24g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 620mg
Keywords: prosciutto eggs benedict, Italian eggs benedict