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Pesto & Prosciutto Eggs Benedict

Pesto & Prosciutto Eggs Benedict

Try this great twist on a traditional eggs benedict!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast, brunch
Cuisine: American
Calories: 616
Ingredients Method Notes

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

Method
 

  1. Prep the hollandaise sauce.
  2. Poach the eggs
  3. Crisp the prosciutto (cook in a pan sprayed with oil for about 5 minutes)
  4. 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.
  5. 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!

Notes

Serve with mimosas and hashbrowns