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Discover a delightful twist on the classic eggs Benedict with our recipe featuring prosciutto, arugula, and Parmesan cheese. This variation offers a savory, fresh, and cheesy flavor profile that elevates your breakfast or brunch experience.
Ingredients
- 2 English muffins, sliced and toasted
- 4 large eggs
- 4 slices of prosciutto
- 1 cup fresh arugula
- ½ cup grated Parmesan cheese
- 1 tablespoon white vinegar
- Salt and pepper to taste
- For the hollandaise sauce:
- 3 egg yolks
- ½ cup unsalted butter, melted
- 1 tablespoon lemon juice
- Pinch of cayenne pepper (optional)
Preparation Steps
Start by preparing the hollandaise sauce. Whisk egg yolks and lemon juice in a heatproof bowl over simmering water. Slowly add melted butter while whisking until thickened. Season with salt, pepper, and cayenne if desired. Keep warm.
Next, cook the prosciutto in a skillet over medium heat until crispy. Remove and set aside. In the same skillet, briefly sauté the arugula until just wilted, about 1 minute.
Bring a pot of water to a gentle simmer and add vinegar. Crack eggs one at a time into individual cups, then gently slide them into the water. Poach for about 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain.
Assemble the Benedicts by placing toasted muffin halves on plates. Top each with a slice of prosciutto, a poached egg, some arugula, and a sprinkle of Parmesan cheese. Drizzle generously with hollandaise sauce.
Serving Suggestions
This Prosciutto, Arugula, and Parmesan Eggs Benedict pairs beautifully with a light fruit salad or a glass of fresh orange juice. It’s perfect for a special brunch or a weekend treat.