This Italian Eggs Benedict with prosciutto, red pepper, and pesto hollandaise is a bold, easy brunch recipe perfect for showers or lazy weekends.
We’re always looking for new ways to reinvent brunch classics, and this Italian Eggs Benedict hits all the right notes. Instead of Canadian bacon, we layered salty prosciutto and sweet roasted red peppers over a toasted English muffin for a bold, flavor-packed twist.
This recipe feels fancy but is easy enough to make at home for a cozy Sunday or a crowd-pleasing shower. If you’re into brunch upgrades like this, check out our Stuffed Breakfast Portobello Mushrooms, Mixed Mushroom Toast or our lighter spin on Eggs Benedict with Turkey Bacon—all are hearty, elevated takes on breakfast favorites.
Pair it with: Tuscan White Bean Salad or Sautéed Asparagus for a restaurant-style brunch at home.
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Ingredients
- ENGLISH MUFFINS: store bought English muffins (King Size work best)
- PROSCIUTTO: fresh sliced prosciutto
- ROASTED RED PEPPERS: by a jar of roasted red peppers or roast them yourself
- EGGS: large or extra large eggs
- LEMON: fresh lemon
- BUTTER: salted butter
- HOLLANDAISE SAUCE: make our homemade Hollandaise sauce or use a store bought Hollandaise Sauce mix.
- PESTO: pesto sauce
- VINEGAR: we like white vinegar for this recipe
- ITALIAN PARSLEY: flat parsley leaves for garnish
*see recipe card for quantities.
🔪Top tip
To save time, use a store bought hollandaise sauce mix (shhh!), and mix it in a bit of pre-made pesto sauce.
Instructions
- Boil water: place a sauce pan on medium heat. Add 2 inches of water and vinegar and heat until bubbles start. Maintain this heat and do not let water boil.
- Poach eggs: crack eggs directly into water and allow to cook for 3-4 minutes or until desired doneness.
- Prepare English Muffins: toast English muffins, lightly butter and top with red peppers and sliced prosciutto.
- Add Eggs: Using a slotted spoon, gently lift eggs out of the water making sure that the water drains off the spoon. Top each muffin with an egg.
- Drizzle with Sauce: mix Hollandaise sauce and the pesto together and top eggs with sauce. Gently squeeze lemon juice on top. Garnish with Italian parsley and serve.
Variations
- Bread: no English Muffins? substitute Ciabatta bread or sliced Sourdough bread.
- Florentine: Add some sautéed spinach for an Eggs Florentine twist.
- Cheese: add a dollop of ricotta or fresh mozzarella for more Italian flavor.
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FAQ
Italian Eggs Benedict is a twist on the classic recipe, made with prosciutto, roasted red peppers, poached eggs, and a toasted English muffin. It’s typically topped with a flavorful pesto-style hollandaise or Italian-inspired sauce.
Yes! You can prep the roasted peppers and prosciutto in advance and even poach the eggs ahead of time (just reheat gently in warm water). Assemble everything fresh just before serving for the best results.
Classic Eggs Benedict uses Canadian bacon and traditional hollandaise sauce. Our Italian Eggs Benedict swaps in Italian ingredients like prosciutto and roasted red peppers for a bolder, more Mediterranean flavor profile.
Definitely! You can skip the prosciutto and add sautéed spinach, mushrooms, or even grilled zucchini. The roasted red pepper and pesto still bring tons of flavor.
Use fresh eggs, simmering water (not boiling), and a splash of vinegar. Crack each egg and gently slide it into the water. Poach for about 3–4 minutes for soft, runny yolks.
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Italian Eggs Benedict recipe
Italian Eggs Benedict with prosciutto, red pepper, and pesto hollandaise is a bold, easy brunch recipe perfect for showers or lazy weekends.
- Total Time: 20 mins
- Yield: 4 portions 1x
Ingredients
- 2 large English muffins
- 4 ounces prosciutto
- 2 large roasted red peppers
- 4 eggs
- ½ lemon
- 2 Tbsp butter
- 1 C hollandaise sauce
- 1 Tbsp pesto sauce
- 1 Tbsp white vinegar
- Italian parsley (for garnish).
Instructions
To poach eggs:
- Place a sauce pan on medium heat. Add 2 inches of water and vinegar and heat until bubbles start. Maintain this heat and do not let water boil.
- Crack eggs directly into water and allow to cook for 3-4 minutes or until desired doneness.
Assemble the Eggs Benedict:
- Toast English muffins, lightly butter and top with red peppers, prosciutto.
- Using a slotted spoon gently lift eggs out of the water making sure that the water drains off the spoon.
- Top each muffin with an egg.
- Mix the hollandaise sauce and the pesto together and top eggs with sauce. Gently squeeze lemon juice on top. Garnish with Italian parsley and serve.
Notes
- To save time, use a store bought hollandaise sauce mix (shhh!), and mix it in a bit of pre-made pesto sauce.
- King size English muffins work best for Eggs Benedict, as they give you a bigger surface area for the poached egg.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: brunch
- Cuisine: Italian American
Nutrition
- Serving Size: 1 muffin
- Calories: 397
- Sugar: 4.7 g
- Sodium: 879.8 mg
- Fat: 23.3 g
- Carbohydrates: 25 g
- Protein: 22 g
- Cholesterol: 237.1 mg
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