Why is it there are some recipes that are justifiably deemed for brunch? Take for example the egg benedict, or more specifically my Arugula and Prosciutto Egg Benedict.

This isn’t a dish one would much consider ginning up on a Wednesday morning when the alarm didn’t go off (why does it always seem like it happens on a Wednesday?) and you’re prying the covers off of your sleeping daughter who pulls the perfect caterpillar move to create the tightest of duvet cocoons all the while racing the clock to not miss the first school bell because why didn’t anyone make her lunch the night before??

No, that’s the day for a microwave egg and veggie bagel sandwich.

Which is why I suppose those restful weekend lallygag brunches are indeed all of what they’re cracked up to be.

Arugula and Prosciutto Egg Benedict | foodiecrush.com

A few weekends ago I upped the ante on the traditional egg bene because the simple ham just wasn’t putting the lock in my blocks. Maybe that’s why I make this salmon and bagel egg benedict so often.

But with a blender just begging to be used for something other than the weekend’s margaritas, we put the breakfast making skills to work by adding a few Italian flavors to the traditional benedict.

The key to the dish really lies in the homemade hollandaise. I don’t know why I’ve always had a fear of making my own. Afraid it would ‘break’ or not thicken enough or thicken too much so it became a brick.

Arugula and Prosciutto Egg Benedict | foodiecrush.com

Why was I so afeared? This thing is easy peasy.

While this benedict was amazingly tasty for brunch, it would be equally divine for a regular weekday lunch or simple dinner.

When poaching eggs, my secret (and about 1 million other cooks) is to add a bit of vinegar to the water, which helps the egg whites congeal. I use whatever white vinegar I have on hand: regular white, rice wine or champagne. You won’t taste the flavor, but it is the trick not to miss. when it comes to poaching.

Arugula and Prosciutto Egg Benedict | foodiecrush.com

Arugula and Prosciutto Egg Benedict | foodiecrush.com

If your egg yolks seem to not be cooking, spoon a bit of water over the tops to give them a bit of a water baste and they’ll cook up as you do.

This recipe shines when the ingredients do. Use the freshest you can find.

When cooking for a crowd, toast all of the English muffins on a sheet pan in the oven. You can also par boil the eggs and set aside then dunk back into the hot water just before serving. Do be sure to drain all of the water from the eggs, nobody wants watered down sauce or a soggy muffin.

If you’re not a fan of the spicyness of arugula, give spinach a try. Or sauté some kale with garlic and shiitake mushrooms for a vegetarian treat.

Arugula and Prosciutto Egg Benedict
 
Peppery arugula and dry cured prosciutto give the classic Eggs Benedict an easy upgrade.
Serves: serves 4
Ingredients
  • 1-2 teaspoons white vinegar
  • 8 eggs
  • 4 English muffins, split
  • baby arugula leaves
  • 16 slices prosciutto
  • 8 slices tomato
  • hollandaise sauce
  • cayenne pepper
Instructions
  1. Fill a shallow saucepan with water 1-2 inches deep. Bring the water almost to a boil, but not bubbling. If the water is bubbling, lower the heat. Add 1-2 teaspoons of vinegar to the water.
  2. Crack an egg into a small bowl, then swirl the hot water with a wooden spoon to create a bit of a whirlpool and slide the egg into the pan. The swirling water should help the whites gather around the yolk while the vinegar helps the whites congeal. Gently push stray whites toward the egg so it all starts to cook together.
  3. Cook for about 3 minutes or until the whites are set but the yolk still has some jiggle to it. Remove from the water with a slotted spoon and set on a paper towel.
  4. Toast the English muffins. Layer each muffin half with a smather of hollandaise, then some arugula leaves, a tomato slice and a few slices of prosciutto. Top with a poached egg and warm hollandaise sauce. Garnish with a sprinkle of cayenne pepper and serve.

Blender Hollandaise Sauce
 
Made in the blender, this hollandaise comes together in just 5 minutes with a silky finish.
Serves: makes about 1 cup
Ingredients
  • ¼ pound butter (½ cup)
  • 4 egg yolks
  • ½ teaspoon dry mustard
  • 1 tablespoon lemon juice
  • Dash of Tabasco sauce
Instructions
  1. Melt the butter over the stove or in a microwave safe container and set aside.
  2. Place the egg yolks, dry mustard, lemon juice and tabasco in a blender and mix for 30 seconds. Slowly add the hot butter in a steady stream to the blender and blend until thickened, about 30 more seconds. Serve immediately.

While this is my new favorite hollandaise and a darn good breakfast, there’s a plethora of food bloggers outdoing anything I can come up with. Here’s just a sampling of a few to savor.

(Please click through to the original recipe when you find your favorite recipe to pin on Pinterest.)

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This self proclaimed queso junkie puts the ‘SOO GOOD’ in Confections of a FoodieBride‘s tex mex version with Eggs Benedict Con Queso.

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Shanon shares her love of benes with a veggie heavy version with kale in The Curvy Carrot‘s Egg Benedict Florentine with Creamy Butter Sauce.

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Pickled red onion tops off leftover carnitas in Kevin’s incarnation of a Mexican breakfast with a twist in Closet Cooking’s Carnitas Egg Benedict.

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Elliot takes us on a tour of low country cuisine with an undeniable favorite combo in benedict form: Fried Green Tomato Benedict with Smithfield Ham & Pimiento Cheese Hollandaise from F is for Food
530_IMG_8610_2_eggs_benedict_with_bbq_hollandaise Brenda takes us back to someone’s, anyone’s, and everyone’s Southern roots with A Farm Girl’s Dabbles Eggs Benedict with BBQ Hollandaise.

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Definitely a happy mouthful, Beth explores new and wonderful territory in the benedict world with Local Milk’s Asparagus Benedict on Quinoa Nettle Cakes with Country Ham, Lovage Mint Aioli and a Poached Egg.

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