Easy Eggs Benedict Recipe

Name: Easy Eggs Benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil; 4 slices prosciutto; 3 tablespoons butter; 4 ounces baby spinach leaves; 2 large eggs poached; 2 English muffins halved, toasted; hollandaise sauce; 1 large egg yolk; 1 tablespoon lemon juice; 9 tablespoons butter melted

Servings: persons

1 tablespoon oil
4 slices prosciutto
3 tablespoons butter
4 ounces baby spinach leaves
2 large eggs poached
2 English muffins halved, toasted
hollandaise sauce
1 large egg yolk
1 tablespoon lemon juice
9 tablespoons 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.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 tablespoon oil, 4 slices prosciutto, 3 tablespoons butter, 4 ounces 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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