Prosciutto Eggs Benedict
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Prosciutto Eggs Benedict

Prosciutto Eggs Benedict

plus Italian Green Salad with Tomato & Balsamic Vinaigrette

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.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes


serving amount

1 unit


2 unit

Brioche Buns

(Contains Wheat)

5 teaspoon

Balsamic Vinegar

2 teaspoon

Dijon Mustard

4 ounce

Cream Sauce Base

(Contains Milk)

4 tablespoon

Cream Cheese

(Contains Milk)

4 unit


(Contains Eggs)

2 ounce

Mixed Greens

2 ounce


Not included in your delivery



1 tablespoon

Olive Oil

½ teaspoon


1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories770 kcal
Fat51 g
Saturated Fat21 g
Carbohydrate54 g
Sugar15 g
Dietary Fiber2 g
Protein27 g
Cholesterol480 mg
Sodium1710 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Small pot
Large Pan


Prep & Toast Buns

• Wash and dry produce. • Dice tomato into ½-inch pieces. Halve and toast buns.

Make Dressing

• 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.

Make Sauce

• 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.

Cook Eggs

• 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.

Toss Salad

• While eggs cook, add mixed greens and tomato to bowl with dressing. Toss to coat.

Finish & Serve

• 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.

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