Easy Eggs Benedict Recipe

Name: Easy Eggs Benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 tbsp oil; 4 slices prosciutto; 3 tbsp butter; 4 oz baby spinach leaves; 2 None large eggs, poached; 2 None English muffins, halved, toasted; None None Hollandaise Sauce; 1 None large egg yolk; 1 tbsp lemon juice; 9 tbsp butter, melted

Servings: persons

1 tbsp oil
4 slices prosciutto
3 tbsp butter
4 oz baby spinach leaves
2 None large eggs, poached
2 None English muffins, halved, toasted
None None Hollandaise Sauce
1 None large egg yolk
1 tbsp lemon juice
9 tbsp butter, melted

1
Heat oil in a medium frying pan on high. Cook prosciutto 1-2 mins each side, until crisp. Drain on paper towels.
2
Melt butter in same pan on high. Add spinach, toss 10 seconds, or until wilted. Set aside.
3
For the hollandaise sauce, blend yolk and lemon juice with a hand mixer until combined. Gradually add butter, blending until thickened and smooth. Season to taste and set aside.
4
To assemble, top each muffin base with spinach, prosciutto and a poached egg. Drizzle with hollandaise sauce and top with remaining muffin half to serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tbsp oil, 4 slices prosciutto, 3 tbsp butter, 4 oz baby spinach leaves, and more.

Yes, Easy Eggs Benedict falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easy Eggs Benedict

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