Prosciutto di San Daniele Eggs Benedict

By Heidi Larsen Brunch conjures images of pitchers full of Bloody Mary or Mimosas, stacks of French toast cloaked in …


By Heidi Larsen

Brunch conjures images of pitchers full of Bloody Mary or Mimosas, stacks of French toast cloaked in a veil of maple syrup, and of course, timeless eggs benedict. In this recipe, peppery arugula and Prosciutto di San Daniele give the classic Eggs Benedict an easy, Italian-inspired upgrade. I entrusted my faithful blender to work its magic on the hollandaise — that thick, rich, velvety, lemon-hued sauce that makes your benedict sing with flavor. If you’ve never ventured into homemade hollandaise-making territory, fear not. It’s easier than you would think. If you’re not a fan of the spiciness of arugula, give spinach a try.

Arugula and Prosciutto di San Daniele Eggs Benedict
• 1-2 teaspoons white vinegar
• 8 eggs
• 4 English muffins, split
• baby arugula leaves
• 16 slices Prosciutto di San Daniele
• 8 slices tomato
• Hollandaise sauce
• Cayenne pepper
1. Fill a shallow saucepan with water 1-2 inches deep. Bring the water almost to a boil, but not bubbling. If the water is bubbling, lower the heat. Add 1-2 teaspoons of vinegar to the water.
2. Crack an egg into a small bowl, then swirl the hot water with a wooden spoon to create a bit of a whirlpool and slide the egg into the pan. The swirling water should help the whites gather around the yolk while the vinegar helps the whites congeal. Gently push stray whites toward the egg so it all starts to cook together.
3. Cook for about 3 minutes or until the whites are set but the yolk still has some jiggle to it. 
Remove from the water with a slotted spoon and set on a paper towel.
4. Toast the English muffins. Layer each muffin half with a smear of hollandaise, then some arugula leaves, a tomato slice and a few slices of the prosciutto. Top with a poached egg and warm hollandaise sauce. Garnish with a sprinkle of cayenne pepper and serve.
*If cooking for a crowd, you can make things easier by toasting all of the English muffins on a sheet pan in the oven.

Blender Hollandaise Sauce
Made in the blender, this hollandaise comes together in just 5 minutes with a silky finish. MAKES ABOUT 1 CUP
• 1⁄4 pound butter (1⁄2 cup)
• 4 egg yolks
• 1⁄2 teaspoon dry mustard
• 1 tablespoon lemon juice
• Dash of Tabasco sauce
1. Melt the butter over the stove or in a microwave safe container and set aside.
2. Place the egg yolks, dry mustard, lemon juice and tabasco in a blender and mix for 30 seconds. 
Slowly add the hot butter in a steady stream to the blender and blend until thickened, about 30 more seconds. Serve immediately.

With this inspiration and these recipes in hand, go forth and enjoy your San Daniele the Italian way!

Heidi Larsen is the founder, creative director and chief dishwasher of, the blog and online magazine featuring original family friendly recipes and inspiring photography. In addition to creating content for FoodieCrush, Heidi is a food photographer and stylist, recipe developer, digital eBook content creator and award-winning art director for national clients, publications and partners. Heidi lives in Salt Lake City with her husband, daughter and three rescue mutts, all of whom make occasional appearances on FoodieCrush.