Elevate your brunch experience with this incredibly easy and delicious Prosciutto Eggs Benedict. Featuring a vibrant Artichoke & Red Pepper Hollandaise Sauce, this recipe proves that gourmet doesn’t have to mean time-consuming. Despite its sophisticated appearance, you can whip up this elegant breakfast in just 15 minutes, thanks to clever shortcuts like microwave-poached eggs and a blender Hollandaise. The addition of salty, delicate prosciutto introduces a unique Italian twist that will impress your guests and delight your taste buds.

This delightful Eggs Benedict variation is a perfect choice year-round, but it truly shines for special occasions like Mother’s Day brunch or Easter celebrations. It’s an adaptable recipe that fits any brunch menu and pairs wonderfully with a refreshing Mimosa Mocktail or a classic cup of coffee.

🥘 Essential Ingredients for Prosciutto Eggs Benedict

If you’re searching for an effortless yet impressive breakfast idea for a special occasion like Mother’s Day, look no further! This recipe relies on smart shortcuts without compromising flavor or quality. The star is a rich and delicious Hollandaise sauce made quickly in a blender, incorporating the vibrant flavors of jarred roasted red peppers and artichoke hearts. Paired with convenient microwave-poached eggs and savory prosciutto, it’s a winning combination.

Here’s a breakdown of the key ingredients you’ll need to create this culinary masterpiece:

• Unsweetened Applesauce: This might seem like an unconventional ingredient for Hollandaise, but it’s a brilliant addition! Applesauce serves as a healthy replacement for extra oil, cream, or butter. It adds body and a subtle natural sweetness to the sauce, helping to lighten it up while maintaining a beautifully creamy and smooth mouthfeel.
• Fresh Baby Spinach: Opt for baby spinach as its smaller, more tender leaves offer a sweeter flavor compared to mature spinach. It wilts perfectly under the warm poached egg and adds a fresh, vibrant green layer, boosting both nutrition and visual appeal.
• Prosciutto: The star of our Italian twist! Prosciutto is a dry-cured Italian ham, renowned for its delicate texture and distinctly sweet and salty flavor profile. It provides a sophisticated and savory contrast to the creamy eggs and tangy Hollandaise, truly elevating this Eggs Benedict beyond the ordinary.
• Butter: For best results, I recommend using unsalted butter. This gives you complete control over the salt content in your sauce, allowing you to perfectly season the dish to your liking, as salt levels can vary significantly between different brands of salted butter.
• Lemon Juice: Fresh or from concentrate, lemon juice is crucial for Hollandaise. It adds a bright, zesty acidity that balances the richness of the egg yolks and butter, preventing the sauce from tasting too heavy. If using fresh, you might need a little more to achieve the same tang.
• Roasted Red Peppers (from a jar): Roasting red peppers from scratch can be a time-consuming process. Using jarred roasted red peppers is a fantastic shortcut that delivers all the smoky, sweet flavor without the extra effort. Ensure they are well-drained. My personal preference is the Mezzetta brand.
• Artichoke Hearts (from a can or jar): Like the red peppers, jarred or canned artichoke hearts offer superb convenience. Make sure they are thoroughly drained and chopped before blending to integrate smoothly into the sauce, adding a distinctive earthy and slightly tangy note.
• Maple Syrup: A small amount of maple syrup, preferably unsweetened, helps to balance the savory and tangy elements of the Hollandaise, adding a touch of natural sweetness that enhances the overall flavor complexity.
• Jalapeños: For a subtle warmth without overwhelming heat, I prefer “tamed” jalapeños (often available jarred, like the Mezzetta brand). These provide a gentle kick and a hint of a peppery flavor. If you enjoy more spice, feel free to use regular jalapeños and adjust the quantity to your preference.
• Parsley: Fresh parsley is used primarily as a garnish, adding a touch of color and fresh herbal aroma. You can use dried if fresh isn’t available, but fresh is always recommended for presentation. If you’re interested in preserving your own herbs, check out this guide on how to dehydrate herbs in an Air Fryer.

*A full list of ingredients and precise quantities can be found in the recipe card below.

📖 Creative Variations & Substitutes

One of the best things about Eggs Benedict is its versatility. Don’t hesitate to get creative with your ingredients! Here are a few ideas to customize your Prosciutto Eggs Benedict:

• Prosciutto Alternatives: While prosciutto provides a unique Italian flair, you can easily switch it up. Crispy cooked bacon, thinly sliced ham, or even smoked salmon are classic choices. For a delightful vegetarian version, simply omit the meat, or consider using grilled halloumi, portobello mushrooms, or plant-based sausage patties.
• English Muffin Substitutes: English muffins are traditional, but feel free to experiment with other bread bases. Sourdough toast offers a tangy crunch, whole-grain toast provides a healthier, heartier option, and a toasted croissant can add a luxurious, buttery touch for an even fancier presentation.
• Poaching Eggs Your Way: While our microwave method is a game-changer for speed, you can certainly poach eggs the traditional way in simmering water with a splash of vinegar. If you prefer a more hands-off approach, egg poacher inserts or even an Instant Pot can yield excellent results.

🔪 How to Make Prosciutto Eggs Benedict with Artichoke & Red Pepper Hollandaise

Creating this gourmet brunch dish is surprisingly straightforward. Follow these simple steps for a perfect Prosciutto Eggs Benedict every time:

1. Step 1: Prepare the Flavorful Hollandaise Base: Begin by adding the well-drained artichoke hearts, roasted red peppers, and tamed jalapeños to your blender. Blend on high speed until the mixture is perfectly smooth and forms a vibrant, uniform puree. This creates the foundational flavor and color for our unique Hollandaise.

2. Step 2: Add Remaining Hollandaise Ingredients: To the blended pepper and artichoke mixture, add the unsweetened applesauce, fresh egg yolks, lemon juice, maple syrup, and Parmesan cheese. Continue blending on high until all ingredients are thoroughly combined and the mixture is smooth and creamy.

3. Step 3: Prepare the Warm Butter and Oil Blend: In a small microwave-safe bowl, melt the butter on medium heat in the microwave until fully liquid. Once melted, add the olive oil to the butter and heat briefly again to ensure the entire mixture is warm, but not boiling hot. This warm fat is crucial for a smooth emulsion.

4. Step 4: Emulsify the Hollandaise Sauce: With the blender running on low speed, slowly and steadily drizzle the warm olive oil and butter mixture into the other Hollandaise ingredients. Continue blending until the sauce becomes beautifully creamy, thick, and rich. The slow addition of fat is key to achieving a perfect emulsion.

5. Step 5: Assemble the Muffin Base: Take one half of an English muffin (toasting it beforehand is optional but highly recommended for texture). Place a slice of delicate prosciutto directly onto the muffin.

6. Step 6: Layer the Fresh Spinach: Generously layer fresh baby spinach on top of the prosciutto. The warmth from the egg and sauce will gently wilt the spinach, adding a delightful freshness.

7. Step 7: Prepare the Quick Poached Egg: Lightly spray the inside of a microwave-safe coffee mug with non-stick cooking spray. Carefully crack an egg into the prepared mug.

8. Step 8: Microwave Poach the Egg: Cover the mug and place it in the microwave. Cook for 50 seconds to 1 minute at 70% power until the egg whites are fully set and the yolk reaches your desired consistency (this timing is for a 1200-watt microwave). Carefully run a knife around the edge of the mug to gently loosen the egg. Remember to cover the mug to prevent splatters and ensure even cooking. If you prefer a firmer yolk, cook for an additional few seconds. Note that cooking multiple eggs simultaneously will require a longer cooking time.

9. Step 9: Place the Poached Egg: Carefully transfer the perfectly poached egg onto the spinach and prosciutto layer on the English muffin.

10. Step 10: Drizzle and Garnish: Generously pour the warm, creamy Artichoke & Red Pepper Hollandaise sauce over the poached egg. Finish with a sprinkle of fresh parsley or chives for color and extra flavor. Serve immediately and savor every exquisite bite!

This microwave poaching method is a true revelation for achieving perfectly cooked eggs without the fuss of traditional stovetop methods. It’s incredibly quick and consistently delivers a set white with a beautifully runny yolk, provided you cook it at a reduced power setting to prevent any sudden “explosions.”

Expert Recipe Tips for Perfect Eggs Benedict

Achieving a restaurant-quality Eggs Benedict at home is easier than you think with these expert tips:

• Embrace Tamed Jalapeños for Balanced Flavor: Tamed jalapeños are a secret weapon in this Hollandaise. They offer a milder heat compared to their fiery counterparts, providing just the right amount of piquant tang and subtle spice to the sauce without overwhelming the delicate flavors of the artichoke and red pepper. Always taste and adjust the amount to your personal heat preference.
• Master the Microwave Poached Egg for Speed & Ease: The microwave is your best friend for quick poaching! To ensure a flawless poached egg every time, spray your mug thoroughly with non-stick cooking spray and cook at a reduced microwave power (around 70%). This prevents the egg from exploding and ensures a tender, evenly cooked result. Start with 50 seconds and then adjust by 5-10 second increments based on your microwave’s wattage (this guidance is based on a 1200-watt microwave).
• Warm the Butter/Oil Mixture for a Silky Hollandaise: When preparing your Hollandaise, it’s crucial that the melted butter and olive oil are warm, not scorching hot, when you slowly stream them into the blender. This gentle warmth aids in the emulsification process, creating a beautifully stable, creamy, and smooth sauce texture that won’t separate easily.
• Toast English Muffins for a Sturdy Base: While optional, toasting your English muffins provides a much sturdier foundation for your Eggs Benedict. A toasted muffin won’t become soggy as quickly under the weight of the poached egg and rich Hollandaise, ensuring a better eating experience, especially if you’re not serving immediately.
• Thoroughly Drain Artichokes and Peppers: Excess liquid from jarred roasted red peppers and artichoke hearts can dilute your Hollandaise sauce, making it thin and watery. Before adding them to the blender, take the time to drain them very well, even patting them dry with a paper towel, to ensure your sauce achieves the perfect consistency.
• Gently Reheat Hollandaise Sauce: If you need to reheat your Hollandaise sauce, do so very carefully. Use short bursts in the microwave on a low power setting, stirring frequently between bursts. If the sauce appears to separate, whisk in a splash of warm water or a teaspoon of lemon juice gradually to help bring it back together into a smooth emulsion.

🥗 What to Serve with Prosciutto Eggs Benedict

This Prosciutto Eggs Benedict is a star on its own, but it truly shines as part of a larger brunch spread. Here are some delicious accompaniments:

• Fresh Fruit Salad: A vibrant classic fruit salad with honey-lime dressing (as shown in the image below) offers a light, sweet, and refreshing contrast to the richness of the Eggs Benedict.
• Strawberry Spinach Pecan Salad: For a slightly more substantial salad, a Strawberry Spinach Pecan Salad brings together fresh greens, juicy berries, and a satisfying crunch.
• Crispy Hash Browns: A classic brunch side, crispy hash browns provide a comforting, savory crunch that complements the dish perfectly.
• Turkey Sausages: For those who crave more protein, lean Air Fryer Turkey Sausages are a lighter alternative to traditional breakfast meats and cook up quickly.
• Coffee or Tea: Of course, no brunch is complete without your favorite hot beverage.

🌡️ Storage Tips for Prosciutto Eggs Benedict

While Eggs Benedict is always best enjoyed fresh, you can store leftovers for up to 2 days. The key to maintaining quality is to store the components separately to prevent sogginess and ensure optimal flavor when reheating. Keep the Hollandaise sauce, English muffins, prosciutto, spinach, and poached eggs in individual airtight containers in the refrigerator.

This recipe does not stand up well to freezing. The delicate texture of poached eggs is compromised upon thawing, and Hollandaise sauce is prone to separation after freezing. While you technically can freeze leftover prosciutto, it’s not recommended as its texture and quality degrade significantly when defrosted. If you do choose to freeze prosciutto, it’s best used in cooked dishes afterward.

Creative Uses for Leftovers:

Don’t let any ingredients go to waste! Leftover prosciutto can be used to make exciting appetizers like Boursin Stuffed Pickles or fresh Prosciutto Vietnamese Salad Rolls. If you find yourself with extra roasted red peppers, incorporate them into my delicious Egg White & Roasted Red Pepper Egg Bites for another healthy and flavorful meal.

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