Quick Prosciutto Eggs Benedict Recipe | Easy Gluten Free Brunch Favorite
A faster, gluten-free take on Eggs Benedict with crisp prosciutto, easy blender hollandaise, and jammy poached eggs. Perfect for an impressive but low-stress brunch.
Ingredients
Ingredients
- 3 large egg yolks
- 2 tablespoons fresh lemon juice, plus more to taste
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- Pinch cayenne pepper or a few dashes hot sauce
- 8 tablespoons unsalted butter, melted and hot
- 4 slices prosciutto (about 2 ounces)
- 2 gluten-free English muffins, split (or 4 slices sturdy gluten-free toast)
- 4 large eggs
- 1 tablespoon white vinegar (for the poaching water)
- 1 tablespoon butter or olive oil (for crisping prosciutto, optional)
- Chopped fresh chives or parsley, for garnish
- Salt and black pepper, to finish
Instructions
Instructions
- Fill a wide saucepan with 2–3 inches of water and bring to a bare simmer; set up the blender for hollandaise and plan to toast the muffins just before assembly.
- Heat a nonstick skillet over medium and cook the prosciutto in a single layer for 30–60 seconds per side until edges frill and turn lightly golden; remove to a plate to crisp as it cools.
- Add egg yolks, lemon juice, Dijon, salt, and cayenne to a blender and blend 10–15 seconds, then with the blender on low slowly stream in the hot melted butter until thick and glossy; adjust seasoning and keep warm by placing the covered blender jar in warm water.
- Stir the vinegar into the barely simmering water, crack each egg into a small cup, swirl the water to create a gentle vortex, slide in an egg and poach 3–4 minutes for runny yolks or 5 for more set; lift with a slotted spoon, blot on paper towel, and season lightly with salt and pepper.
- Toast and butter the gluten-free English muffins, top each half with a slice of crisp prosciutto, add a poached egg, spoon warm hollandaise over the top, and finish with chopped chives and black pepper; serve immediately.
Notes
For make-ahead poached eggs, shock in ice water and refrigerate up to 2 days; rewarm in hot (not boiling) water for 30–45 seconds. Hollandaise is best fresh but can be held warm for about 1 hour; if refrigerated, gently loosen with warm water or hot butter while blending. Keep toasted muffins crisp by toasting just before assembly or holding in a 200°F oven for 10–15 minutes. Variations: add arugula, a caprese twist with tomato and basil, lemon-herb hollandaise, or rub muffins with garlic. Use soft-fried eggs if you prefer not to poach.