Go Back
+ servings
A lovely runny egg yolk on a delicious Italian eggs Benedict, made with Grana Padano & Proscuitto di San Daniele
Print Recipe
4.75 from 4 votes

Eggs Benedict with Grana Padano & Prosciutto di San Daniele

A rich brunch treat, with the classic English muffin, poached egg and hollandaise sauce given an Italian twist with Grana Padano cheese and Prosciutto di San Daniele
Servings: 1 egg
Prep Time10 mins
Cook Time10 mins
Total Time20 mins

Ingredients

  • 1/2 English muffin
  • Butter
  • 1 egg
  • 2 slices Prosciutto di San Daniele
  • 5-6 thin slices Grana Padano - A vegetable peeler is perfect for slicing the cheese.
  • 2 tbsp hollandaise sauce - Use ready made for convenience.
  • Extra Proscuttio di San Daniele and Grana Padano for garnishing
  • Salt and pepper to taste

Instructions

  • Warm the hollandaise sauce according to the instructions on the packet. 
  • Break the egg into a small cup or ramekin dish. Lightly swirl some gently simmering water, and tip the egg into the middle of the saucepan. 
  • Slice the muffin and toast one half. Spread with butter.
  • Lay the slices of Prosciutto di San Daniele on the muffin, and top with the slices of Grana Padano.
  • Once the egg white is cooked, but when the yolk is still runny, using a slotted spoon take the egg out of the saucepan. Pat dry with some kitchen paper, and place onto the muffin.
  • Spoon the warm hollandaise onto the egg
  • Top with little pieces of Prosciutto di San Daniele and Grana Padano.
  • Don't wait! Enjoy immediately. 

Notes

These are the quantities for one egg. Adjust for the number of people and how hungry they are. 2 is a filling brunch for most people. 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 347kcal | Carbohydrates: 16g | Protein: 12g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 184mg | Sodium: 636mg | Potassium: 98mg | Vitamin A: 240IU | Calcium: 99mg | Iron: 1mg
Course: Breakfast
Cuisine: American, Italian
Keyword: eggs benedict, Italian Eggs Benedict