Pesto & Prosciutto Eggs Benedict
I still remember the first time I tried Eggs Benedict. I always thought eggs benedict sounded like a weird combination, mainly because of the hollandaise sauce. My mom used to make hollandaise from scratch for the holidays. Don’t get me wrong I LOVE hollandaise. It was always served with dinner, think salmon, broccoli, a great way to trick a kid to eat asparagus, but not a breakfast food!
When I turned 23, I made a resolution that I would be a more adventurous eater. I am not a picky eater, but once I find a dish I like, I stick with it. There was one year, where all I would eat when I went out was a Ruben sandwich (hold the kraut, sub the slaw please!)
Trying Eggs Benedict for the first time…
I had been out with friends for breakfast at a little diner in DC. At the urging of a friend, I ordered a traditional eggs benedict. It was toasted to perfection, Canadian bacon, poached egg and lots of hollandaise sauce.
After the first bite I was hooked!
I could not believe what I had been missing out on! I still love to fall back on my staples when I am eating out. This is particularly true when I eat at a new restaurant, I like to see what spin the chef may have given to the dish. There are tons variations to eggs benedict including crab cake, tomato, pulled pork, salmon, and of course the traditional, but I did not find my favorite until 2010.
Inspiration for this recipe…
This recipe was inspired by a little restaurant in downtown Frederick, MD. They had a pesto benedict on the menu, and hook, line and sinker I was caught! After testing over a decade, we have perfected our own version of the pesto benedict and based on our taste testers believe this is the BEST Eggs Benedict EVER!
Serving Suggestions: Mimosa, hash browns
If you liked this recipe try some of our other breakfast recipes like the Croque Madame.
Pesto & Prosciutto Eggs Benedict
Ingredients
- 4 English Muffins
- 8 teaspoons Pesto I recommend a store-bought jar, my favorite is Barilla Pesto
- 4 oz Prosciutto
- 1 cup Hollandaise Sauce you can make from scratch or packet
- 8 Eggs
- Paprika optional
Instructions
- Prep the hollandaise sauce.
- Poach the eggs
- Crisp the prosciutto (cook in a pan sprayed with oil for about 5 minutes)
- Cut the English muffins in half and toast for a few minutes, they should be golden but be careful not to over toast as they can get hard to cut. Once they are toasted spread about a teaspoon of pesto on each English muffin. You want to be careful not to put too much pesto on as you do not want it to overpower.
- Begin assembly! Take the toasted English muffin with the pesto, place a slice of the crisped prosciutto on top then add a poached egg on top. Add some of the hollandaise sauce and sprinkle with paprika. Enjoy!
