Tempo di Lettura: 2 minuti

If you are  brunch lovers you can’t miss the recipe we suggest today! 

Eggs Benedict are a tasty and nutritious dish, made of simple and natural ingredients. The addition of crispy Prosciutto di San Daniele gives the finished dish a not-to-be-missed texture and flavor. 

Follow all the steps, watch the video recipe and start programming your next Sunday brunch! 

Eggs Benedict with Prosciutto di San Daniele

Uova alla Benedict con Prosciutto di San Daniele
Prep Time 15 mins
Total Time 35 mins
Course Main course
Servings 2 portion


  • 2 eggs
  • 4 slices of prosciutto di San Daniele
  • 2 bread slices
  • Salt and white pepper
  • Chives
  • Extra virgin olive oil
  • white vinegar

Ingredients for the Hollandaise sauce :

  • 3 egg yolks
  • 1 tablespoon of water
  • 150 gr clarified melted butter
  • 1 tablespoon of lemon juice
  • Salt and white pepper


How to make Hollandaise sauce:

  • To prepare the Hollandaise sauce that is going with our eggs Benedict, set a bowl on a pot of gently boiling water (a bain-marie) and pour in it the three egg yolks and the tablespoon of water, whip them by hand with a wire whisk for a while or until they are doubled up in volume and foamy, this will take a few minutes.
  • Remove the bowl from the bain-marie and place it on your working surface. Pour the melted butter gradually in the bowl (the temperature shouldn’t reach more than 40°C) and incorporate it well. At this stage add the lemon juice, continue mixing with the wire whisk and add salt and pepper.
  • Set the sauce aside.

How to cook prosciutto and bread:

  • Pour a little olive oil in a skillet and warm it up. Add the prosciutto di San Daniele slices and cook them on both sides for a few minutes or until crispy.
  • Set the crispy prosciutto slices aside and in the same skillet toast the bread slices, turning them on both sides to toast evenly.

Assembly of eggs Benedict

  • The last and most delicate step is the making of the poached eggs.
  • Fill a large saucepan with several inches of water and heat it until it reaches a boil, then lower it down until the water is a bare simmer. Add two tablespoons of vinegar to the water. Crack the eggs in two separate small cups or bowls. With a whisk or a long spoon create a vortex in the water and, working with one egg at a time, pour the egg in the middle of the vortex. This will help the egg to keep a round shape. Let the egg cook for two minutes or until the egg white is white and solidified, then remove it from the water with a slotted spoon and lay it on some kitchen paper. Repeat the procedure with the other egg. The egg yolk inside should remain runny.
  • To serve eggs Benedict put on each plate a slice of toasted bread, layer on it two slices of crispy prosciutto di San Daniele and a poached egg. Pour some Hollandaise sauce on the egg, add on top some freshly snipped chives and pepper.

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