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  • Eggs Benedict with avocado and prosciutto

    Eggs Benedict with avocado and prosciutto


    (for 2 people)

    4 eggs
    1 avocado
    4 slices of prosciutto

    For the English muffins:

    60g butter
    7g salt
    7g yeast
    1 tbsp sugar
    450g fresh milk
    150g flour

    For the sauce Hollandaise:

    300g butter
    2 eggs
    1 tsp white vinegar
    1 tsp Dijon mustard
    Salt and pepper


    Step 1: We begin with the buns

    • Put the butter and sugar to melt together and immediately add the milk, yeast and egg, stirring with wire whisk. Leave aside for 3-4 minutes.
    • In a bowl, mix the flour and salt and pour in the milk mixture. Continue stirring, leaving the mixture in a warm place for an hour, until it swells.
    • Heat a frying pan and add a bit of olive oil. Pour in a full tablespoon for each muffin and bake each side for 4 minutes.
    • Allow to cool.

    Step 2: For the sauce Hollandaise

    • Melt the butter. Until it’s fully melted, beat the eggs and vinegar in a bowl with the wire whisk.
    • Remove the butter from heat and, hot as it is, pour it slowly into the egg mixture, beating constantly with the wire.
    • Add the mustard, salt and pepper and leave aside.

    Step 3:

    • In a saucepan, boil water with 2-3 tablespoons of vinegar.
    • Place the eggs into small bowls and lower the heat when the water comes to a boil.
    • Add the eggs carefully and leave them for 4 minutes.

    Step 4:

    • Open the buns in half and put them in a dish.
    • Cut the avocado into thin slices, and carefully place them on the buns.
    • Put the poached eggs and 3-4 tablespoons of Hollandaise sauce (per serving) on top of the buns.
    • Serve with the slices of prosciutto and freshly ground pepper.


    Replace the bacon with smoked turkey or ham. Use yogurt and a smaller quantity of butter for the sauce. As for the eggs, you can always bake them in the oven.


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