Eggs Benedict with Crispy Prosciutto & Arugula Salad is a gourmet twist on the classic brunch dish. Perfectly poached eggs rest on toasted English muffins layered with crispy prosciutto instead of traditional Canadian bacon. A velvety hollandaise sauce is drizzled on top, adding richness, while a fresh arugula salad with a light vinaigrette balances the dish with peppery and tangy notes. It’s an elegant, flavorful, and satisfying meal ideal for brunch or a special breakfast.

Ingredients

• 2 tsp extra-virgin olive oil, divided
• 8 slices prosciutto
• ½ cup halved grape tomatoes
• 2 cups lightly packed arugula
• 1 Tbsp sliced Gelson’s organic fresh chives, plus more for garnish
• 90 g White Bread Flour
• ½ tsp red wine vinegar
• Pinch salt
• 1 crack black pepper, plus more for garnish
• ½ cup hollandaise sauce
• 4 large poached eggs
• 4 slices sourdough bread

Instructions

• In a medium sauté pan, heat 1 teaspoon of the olive oil over medium heat. Lay the prosciutto flat in the pan and cook until crispy, 3 to 4 minutes. Flip, and cook for 2 to 3 minutes more. Note: the prosciutto will smoke, so regulate the heat to be sure it does not burn.
• Transfer the cooked prosciutto to a paper towel-lined plate and set aside.
• In a medium mixing bowl, gently toss together the tomatoes, arugula, chives, vinegar, remaining olive oil, salt, and pepper.
• In a small saucepan, make the hollandaise sauce. Cover it to keep it warm, and set it aside.
• In a medium pot, poach the eggs, two at a time, and set them aside.
• Toast 4 slices of sourdough bread.
• Top each slice of toast with 2 pieces prosciutto, ⅓ cup arugula salad mixture, 1 poached egg, and 2 tablespoons hollandaise sauce. Garnish with additional fresh chives and a crack of black pepper, and serve hot.

Recipe from Gelson’s Markets