Prosciutto Eggs Benedict

A delicious twist on a classic breakfast dish, featuring prosciutto and a creamy hollandaise sauce.

Ingredients - Serves 4

Toast the English muffins and set aside.
In a skillet over medium heat, cook the prosciutto until it is crispy. Set aside.
Poach the eggs in a pot of simmering water until the whites are set but the yolks are still runny, about 3-4 minutes.
Place the toasted English muffins on a plate. Top each half with a slice of prosciutto, a poached egg, and a generous drizzle of hollandaise sauce.
Sprinkle with paprika and chopped parsley before serving.