Ingredients
Scale
- 2 large English muffins
- 4 ounces prosciutto
- 2 large roasted red peppers
- 4 eggs
- 1/2 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