Prosciutto Tomato Benedict

Everyone loves eggs benedict, but why not mix it up a bit? This Italian-inspired benedict dish marries the flavors of salty prosciutto ham, ripe red tomatoes, and fresh basil for a tasty spin on the classic.


10 minutes


20 minutes






Hollandaise Sauce

  • 3 egg yolks
  • 2 Tablespoons lemon juice
  • ¼ teaspoon salt, plus more to taste
  • freshly ground black pepper
  • 1 stick Challenge Butter, melted and hot

Prosciutto Tomato Benedict

  • 6 slices prosciutto
  • 3 small ciabatta rolls, halved
  • 6 slices tomato
  • handful of fresh basil
  • 6 poached eggs


Hollandaise Sauce

  • 1

    In a glass measuring cup, combine egg yolks, lemon juice, salt and pepper. Blend with an immersion blender until pale yellow, about 30 seconds. Alternatively, use a blender.

  • 2

    With the blender running, slowly pour the hot butter into the yolks and blend until thick.

Prosciutto Tomato Benedict

  • 3

    Preheat oven to 375°F.

  • 4

    Line two baking sheets with foil. On one sheet, shape each prosciutto slice into a circle and bake until crispy, about 15 minutes.

  • 5

    On the other sheet, arrange ciabatta slices in an even layer. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Bake for 8- 10 minutes, or until bread is golden brown on the edges but still springy in the center.

  • 6

    Meanwhile, poach eggs and make hollandaise sauce.

  • 7

    To assemble benedict, place two slices of toasted ciabatta on a plate. Top each piece of bread with a slice of crispy prosciutto, a slice of tomato, a few basil leaves and a poached egg. Drizzle with hollandaise sauce and serve.

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