Italian Prosciutto Eggs Benedict is a fun Italian brunch or breakfast item! Ciabatta bread is stacked with prosciutto ham, fresh basil leaves, poached eggs, and a Parmesan Cheese Hollandaise Sauce. Top them off with some fresh Parmesan and balsamic glaze!
Inspiration for Italian Eggs Benedict
I am a huge lover of all things Italian, especially food, and bringing those flavors into new recipes.
We also have an AMAZING breakfast restaurant near us that uses prosciutto on one of their eggs benedict.
It is so good and I figured I would take it a few steps further, going all out on the Italian influence.
Cooking Poached Eggs
You can find more tips for cooking poached eggs here on the site.
I find the vortex method to be the most effective for cooking the eggs and keeping each egg somewhat compact without a bunch of strands.
Alternatively, do not poach your eggs and cook them however you like them!
I personally love eggs benedict with fried eggs either over medium or over hard instead. It is much faster and easier to cook than watching poached eggs.
Scrambled eggs would also be great! You do you.
What is Hollandaise Sauce?
Hollandaise sauce is a classic sauce made primarily of butter, eggs, and lemon.
It is one of the mother sauces in French cooking that many other sauces are based on.
For this Prosciutto Eggs Benedict, I like to use my Blender Parmesan Cheese Hollandaise Sauce.
Make a sauce in a blender instead of hand whisking for eons? Yes, please!
Not only is it ridiculously easy and fast to make, it also brings a little nuttiness and flavor from the Parmesan cheese addition.
You can use any hollandaise that you like and it will still taste great!
Substitutions and Options
This is my favorite way to make Italian Prosciutto Eggs Benedict, but you can follow a few variations either out of preference or need.
Ciabatta bread can be swapped for a regular English muffin.
Any type of ham can be used instead of prosciutto, however I would really recommend sticking with prosciutto.
Skip the poached eggs and cook up any type of egg that you like! My preference is fried eggs, over medium.
And it would also be fun to add some other Italian flavors, like sun-dried tomatoes or artichoke hearts to the stacks!
Do I need to Cook the Prosciutto?
No, prosciutto can be enjoyed without cooking it as it is cured and safe to eat.
If desired, you can heat it gently in a skillet, or even cook it a little to make it crisp.
Just keep an eye on it as it will cook quickly since it is sliced so thin!
- Heat a large pot of water over medium heat.
- Create a vortex with a spoon in the pot and lower an egg into the water.
- Cook until your desired doneness, approximately 3 minutes for a runny yolk but cooked egg white. (Test by gently poking the egg with your finger when lifted out of the water – if the white is somewhat firm, it is cooked).
- Remove the egg from the water with a slotted spoon to drain and place in a small bowl or on a plate. Repeat with eggs as necessary.
- Cut your ciabatta bread and toast to your desired doneness.
- Place the toasted bread on the plates. Pile two slices of Prosciutto ham on each piece of bread.
- Lay two large basil leaves on top of the ham.
- Place a poached egg onto each stack. Gently slide the egg onto the stack from the bowl or plate.
- Top each stack with 2 Tablespoons of your hollandaise sauce.
- Garnish with a drizzle of balsamic glaze and some additional chopped basil pieces. Serve immediately.