Eggs Benedict with Crispy Prosciutto & Arugula Salad

A warm, inviting aroma fills the kitchen as eggs gently poach, nestled atop crispy, savory prosciutto. This Eggs Benedict with Crispy Prosciutto & Arugula Salad recipe is a delightful twist on a classic brunch dish, taking about 30 minutes to prepare. The combination of textures, from the crunchy prosciutto to the creamy hollandaise, elevates this meal into something truly special.

This recipe is perfect for anyone looking to impress friends or family at brunch or for a cozy weekend breakfast. While you can serve it fresh out of the kitchen, the salad components can be prepared ahead of time and stored in the fridge for easy assembly later.

Why You’ll Love This Recipe

• The crispy prosciutto adds a savory crunch that complements the creamy eggs.
• Perfectly poached eggs create a rich, liquid yolk that enhances every bite.
• A refreshing arugula salad balances the richness of the dish.
• Quick to make, it’s a delightful way to enjoy a gourmet meal at home.

What You’ll Need

Gather these ingredients to create your Eggs Benedict.

For the Eggs

• 4 eggs
• 1 tablespoon white vinegar

For the Bread and Topping

• 2 English muffins, split and toasted
• 4 slices prosciutto, cooked until crispy
• 2 tablespoons butter

For the Salad

• 2 cups arugula
• 1 tablespoon olive oil
• Salt and pepper to taste

For Serving

• Hollandaise sauce, prepared or homemade

Use fresh eggs for best poaching results.

Substitutions & Swaps

• Use bacon instead of prosciutto.
• Substitute spinach for arugula.
• Try store-bought hollandaise for convenience.
• Whole wheat English muffins add extra fiber.

How to Make It

Start your culinary journey with these easy steps.

Toast

Toast the English muffins and cook the prosciutto until crispy in a skillet. Set aside.

Poach

In the same skillet, add a tablespoon of vinegar and water, and bring to a simmer. Crack eggs one at a time into a small bowl, then gently add to the simmering water. Poach for 3-4 minutes or until the whites are set.

Prepare

While the eggs poach, prepare the arugula salad. Toss arugula with olive oil, salt, and pepper in a bowl.

Assemble

To assemble, place each muffin half on a plate, top with a slice of prosciutto, then place a poached egg on top. Drizzle with hollandaise sauce.

Serve

Serve with the arugula salad on the side.

How to Store It

Fridge: 2 days in an airtight container
Freezer: Yes, but not recommended for eggs
Reheat: Microwave on low for 1-2 minutes

Tips for Best Results

• Ensure the water is at a gentle simmer before adding the eggs for perfect poaching.
• Use a slotted spoon to carefully remove the poached eggs and drain excess water.
• Keep the hollandaise sauce warm, but not hot, to prevent separation.
• Adjust seasoning in the arugula salad based on your taste preference.

Serving Suggestions

• Pair with fresh fruit for a complete brunch.
• Serve alongside mimosas for a festive touch.
• Enjoy with a side of roasted potatoes for extra heartiness.