Eggs Benedict

The ultimate breakfast, eggs benedict, with an unearthed® cured meat twist – or serve with classic cooked ham

  • Serves

  • Prep

    15 mins
  • Cook

    8 mins


  • 1 pack unearthed® Prosciutto del Poggio
  • 6 large, very fresh eggs
  • 1 quantity of hollandaise sauce (homemade or shop-bought)
  • 3 English muffins
  • Butter for spreading and cooking
  • 1 tbsp olive oil
  • 150g spinach, washed
  • 1 tsp white wine vinegar
  • Paprika, to serve


  1. Slice the muffins in half, then toast and butter them
  2. Place a slice of prosciutto on each half
  3. Add a small knob of butter to a large saucepan, then fry the spinach and season with salt
  4. Place a portion on top of the prosciutto
  5. Pour 2 inches of boiled water into a pan, then add a drop of white wine vinegar. Poach two eggs at a time, for about 21⁄2 mins
  6. Place a cooked egg on top of the each muffin, prosciutto and spinach stack, then drizzle with hollandaise sauce and sprinkle paprika on top
  7. Serve immediately

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