Prosciutto Eggs Benedict with Homemade Hollandaise
A proper brunch dish with two hollandaise methods—classic and quick
Brunch doesn’t have to mean restaurant reservations or overpriced eggs. You can make something just as good—or better—at home without needing a full brigade of chefs behind you. Case in point: Prosciutto Eggs Benedict with real-deal hollandaise sauce.
This dish might sound fancy on the surface, but once you break it down, it’s all about timing and technique—not complexity. Toasted English muffins, poached eggs, salty prosciutto, and that rich, buttery sauce tying everything together. Simple, satisfying, and way more approachable than most people think.
The best part? I’ll walk you through two ways to make hollandaise:
The classic double boiler method, for those who want to do it the traditional way.
A quick immersion blender method, which gives you nearly the same result in under a minute.
You don’t need to be a professional chef to pull this off—you just need a few solid tips.
What Makes a Great Eggs Benedict?
At its core, Eggs Benedict is all about contrast. You’ve got the crunch of the toasted muffin, the softness of the poached egg, the salty bite from the meat, and the rich, creamy hollandaise that ties it all together.
That said, a few details can make or break it:
Use fresh eggs. Fresher eggs hold together better in the poaching water. You’ll get less of that wispy white trailing off and a nicer, neater shape overall.
Toast your muffins in a pan, not a toaster. Butter + direct heat = golden crust and more flavor.
Skip the Canadian bacon. We’re using prosciutto for a reason—it crisps up beautifully, adds salt and texture, and feels just a bit more special.
Let’s Talk Hollandaise: Classic vs. Blender
The Classic Double Boiler Method
This is the real deal—the method every chef learns in culinary school. You whisk together egg yolks, a splash of water, and a little lemon juice over a gentle double boiler. Once it thickens into a sabayon (that silky, airy base), you slowly stream in warm melted butter while whisking nonstop.
The result? A rich, emulsified sauce that’s velvety smooth with a touch of acidity and just a bit of heat from cayenne.It’s not hard, but it does take attention. The biggest tip? Make sure your bowl doesn’t touch the simmering water or you’ll risk scrambling the yolks.
And a quick note on the butter:Most hollandaise recipes call for clarified butter—melted and skimmed to remove the milk solids. That’s totally fine, but personally? I leave the solids in. There’s flavor there, and the sauce still comes together beautifully.
How to keep it warm:Once your sauce is done, pour it into a preheated food thermos. It’ll stay warm and pourable for 2–3 hours—way easier than babysitting a double boiler.
The Stick Blender Method (Quick & Easy)
If you want the sauce without the whisking—or just don’t feel like messing around with steam—this method’s for you.
You toss the yolks, lemon juice, water, seasoning, and (optionally) a bit of sriracha into a narrow container. Then blend it with a stick blender while slowly pouring in hot butter. The emulsion forms right in the jar, and you’ve got a thick, creamy hollandaise in under a minute.
It’s not quite as airy as the classic version, but honestly, it’s close. And if you're doing brunch for a crowd or short on time, it's a lifesaver.
Poaching Eggs: Why Vinegar and Freshness Matter
There are lots of ways to poach eggs—vortex, ramekins, ladles, silicone cups, sous vide—but the classic method works best for this dish.
Here’s what I do:
Simmer a pot of water and add about 2 tablespoons of white vinegar. That helps the whites coagulate faster and stay wrapped around the yolk.
Use the freshest eggs you can—older eggs have more watery whites, which makes them harder to poach cleanly.
Crack each egg into a small bowl, swirl the water into a gentle whirlpool, and gently slide the egg in.
Poaching time:
3 minutes = soft
4–4½ minutes = medium
5–6 minutes = firm yolks
You can also poach these ahead of time. Just transfer the eggs to cold water and store them in the fridge. When you’re ready to serve, reheat gently in hot (not boiling) water for 30–45 seconds.
Building the Perfect Eggs Benny
This part’s all about layering:
Split the English muffins with a fork—not a knife. That gives you those classic nooks and crannies to catch all the butter and sauce.
Toast them in a pan with butter until golden and crisp on the cut side.
Lightly fry the prosciutto until just crisp. A minute or two tops—it doesn’t need long.
Add a poached egg to each muffin half.
Spoon warm hollandaise generously over the top.
Finish with chopped chives or parsley if you want a little color.
Make It Your Own
Don’t like prosciutto? No problem. This dish works just as well with:
Bacon
Smoked salmon
Sautéed greens or mushrooms if you want a meat-free option
You can also add a layer of sliced avocado under the egg or swap out the English muffin for sourdough, biscuits, or even a potato latke if you’re feeling creative.
Final Thoughts
If you’ve never made hollandaise from scratch, this is a great place to start. It’s one of those sauces that seems intimidating until you do it once—and then you realize it’s totally doable. Whether you go classic or use the immersion blender, the end result is the same: a smooth, buttery sauce that takes this whole dish to another level.
The best part? You can make it all ahead—toast the muffins, poach the eggs, and keep the sauce warm—so when it’s time to plate, everything’s ready to go.
Brunch at home never looked so good.
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