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Italian Style Eggs Benedict

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Take brunch to the next level with Italian Style Eggs Benedict. Made prosciutto, red pepper and pesto, this twist on a classic elevates any party or shower.

  • Total Time: 20 mins
  • Yield: 4 portions 1x


  • 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


To poach eggs:

  1. 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.

To make the Eggs Benedict:

  1. Crack eggs directly into water and allow to cook for 3-4 minutes or until desired doneness.
  2. Toast English muffins, lightly butter and top with red peppers, prosciutto.
  3. Using a slotted spoon gently lift eggs out of the water making sure that the water drains off the spoon.
  4. Top each muffin with an egg.
  5. Mix the hollandaise sauce and the pesto together and top eggs with sauce. Gently squeeze lemon juice on top and serve.
  • Author: Superman Cooks
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Category: Breakfast
  • Cuisine: Italian American

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