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Prosciutto Eggs Benedict on Challah

  • Author: Sabrina Russo
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


Buttery, toasted challah and salty, crisp prosciutto make this Eggs Benedict something special. A classic Hollandaise and microgreens top off this dish.


  • 8 slices of prosciutto
  • 1 tsp olive oil
  • 8 slices challah bread
  • 4 tbsp butter, or as needed
  • 8 large eggs
  • White vinegar (1 tbsp per quart of water)
  • Kosher salt
  • Microgreens or sliced chives, for garnish

Hollandaise sauce:

  • 3 large egg yolks
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 1 stick cold, unsalted butter, cubed
  • Pinch of cayenne pepper
  • Kosher salt


  1. Crisp prosciutto: Add prosciutto to a large, nonstick pan. Turn heat to medium and crisp up for about 3 minutes on the first side and 1-2 minutes on the other side, cooking in batches if needed.
  2. Toast bread: Using the same pan, add 1 tablespoon of butter for every 2 slices of bread. Cook about 2 minutes per side or until toasted and golden brown, cooking in batches if needed. Keep warm in a low temperature oven (as low as your oven will go).
  3. Start hollandaise: 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. Whisk egg yolks, lemon juice and water off the heat until lightened in color, about 2-3 minutes. Place bowl over water and whisk constantly until mixture is pale yellow and thickened, about 3-5 minutes. Remove from heat, as needed, to prevent eggs from overcooking.
  4. Add butter & season: Off heat, whisk in a piece of butter until combined. Continue to incorporate butter one piece at a time, taking the bowl on and off the heat, as needed. Season with cayenne and salt. Cover to keep warm.
  5. Poach eggs: fill a large sauce pan or sauté pan with high sides with about 2 inches of water and bring to a gentle simmer. Crack eggs into separate ramekins or small bowls. Add vinegar to water. Using a wooden spoon, create a whirlpool in the water to encourage egg whites to wrap around yolks. Slowly 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, spatula and drain on paper towels. Season with salt. Prepare in batches, as needed.
  6. Serve: To assemble, place a slice of prosciutto over each slice of toast. Top with an egg, spoon over sauce and garnish with microgreens. Enjoy.
  • Category: Breakfast
  • Method: Poach, Pan Fry
  • Cuisine: American


  • Serving Size: 2 slices toast, 2 eggs, 2 slices prosciutto with sauce
  • Calories: 796
  • Sugar: 2g
  • Sodium: 1321mg
  • Fat: 57g
  • Saturated Fat: 25g
  • Carbohydrates: 42g
  • Protein: 29g

Keywords: eggs benedict, poached, eggs, prosciutto