Prosciutto Eggs Benedict
plus Italian Green Salad with Tomato & Balsamic Vinaigrette
- Eggs
- Milk
- Wheat
It’s all about decadence when it comes to eggs Benedict, and our quick and easy spin is no exception. We’ve substituted rich, pillowy brioche buns for plain old English muffins, and you don’t have to fear the fussy Hollandaise sauce—we’ve made it 100% foolproof using a super-secret method from the HF Test Kitchen. Next you’ll fry (or poach) eggs just the way you like them, perch them on top of prosciutto (buh-bye, Canadian bacon!), and slather with creamy sauce. A green salad with juicy tomatoes and savory-sweet balsamic vinaigrette rounds out this 20-minute brunch gem.
Ingredients
4 unit
Eggs
(Contains: Eggs)
2.5 teaspoon
Balsamic Vinegar
4 tablespoon
Cream Cheese
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
2 unit
Brioche Buns
(Contains: Wheat)
1 unit
Tomato
2 ounce
Prosciutto
2 teaspoon
Dijon Mustard
2 ounce
Mixed Greens
Not included in your delivery
teaspoon (tsp)
Black Pepper
½ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Dice tomato into ½-inch pieces. Halve and toast buns.
• In a large bowl, combine half the vinegar, half the mustard, 1 TBSP olive oil, and ½ tsp sugar (all the vinegar, 2 TBSP olive oil, and 1 tsp sugar for 4 servings). Season with salt and pepper.
• In a small pot, combine cream sauce base, cream cheese, and remaining mustard over medium heat. Cook, whisking, until smooth and thickened, 2-4 minutes. • Taste and season with a pinch of salt and pepper if needed. Remove pot from heat; cover to keep warm.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Once hot, crack eggs* into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.
• While eggs cook, add mixed greens and tomato to bowl with dressing. Toss to coat.
• Divide toasted buns, cut sides up, between plates; top each bun half with a folded prosciutto slice, an egg, and sauce. • Serve eggs Benedict with salad on the side.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the dish, praising the savory prosciutto and creamy sauce. Some found it a bit salty; adding lemon juice balanced the flavors nicely 🍋.
- Ease of prep: Customers appreciated how quick and simple it was to make, with some calling it a perfect at-home brunch option.
- Suggestions: Consider using English muffins instead of brioche for a more traditional taste. Try adding chives or extra prosciutto for more flavor.
- Portions: A few mentioned wanting more prosciutto, as the thin slices got lost with the thicker buns.
- Sauce: While many enjoyed the sauce, some found it bland. Try adding lemon juice or extra seasoning for a richer flavor.
Reviews from our home cooks
LOVE LOVE LOVED IT! Definitely in the top 10 dishes I've had from Hello Fresh! Please please please bring it back in the future! I loved the savory, salty prosciutto with the creamy egg yolk and rich, flavorful hollandaise sauce! I added chives from my garden to top it off! Just AMAZING!
Hits the spot for a good and decent eggs Benedict. It did not disappoint. I'd suggest adding lemon on top of the eggs Benedict themselves and it makes the hollandaise sauce taste spot on - a totally authentic flavor. Once we did that, it was a slam dunk.
This was delicious. I put it on toast, and saved the rolls. I gave my husband all the proscuitto, and I did avocado for me. It tasted super good. Great to have salad with it. Loved the dressing.
Was a great change of pace. I love eggs benedict and was great having everything right there to prepare it! The two egg cartons were fantastic. I will use again for boiled eggs in a lunch bag!
The prosciutto and egg combo just didn't work for me. The prosciutto was too tough to tear easily with one's teeth (!) so it made trying to take a bite of the whole combo incredibly difficult without pulling so hard the egg flies off. Salad was also particularly underwhelming. I've enjoyed most every other meal so far so I'm just a bit disappointed with this one. Good concept, poor eatability.
It was a delicious and filling brunch. The brioche buns were very sweet and it threw off the flavor a bit, otherwise it was great.
Didn't care for the salad as much with this one. Something sweeter like a raspberry or apple cider dressing might have complemented the salty dish better.
The eggs were great prepared according to the directions. I will always make them this way from now on.
I might love this sauce more than Hollandaise! And definitely using brioche buns from now on too.
I didn't feel there was enough meat... it's a very thin, small slice... so I added the breakfast sausages and cut them in half and laid them flat on the bread... that did the trick!
