Eggs Benedict with Parma Ham

A Parma Ham breakfast for champions!

Start by lightly toasting the ciabattas, then drizziling olive oil and rubbing basil leaves into the bread.

Next, make the hollandaise sauce by whisking the egg yolks until creamy. Then boil lemon juice, vinegar and a bay leaf and remove from heat. Add the eggs and whisk continuously and then add the melted butter.

Then, poach the eggs and to serve place an egg on top of the ciabatta, spooning the hollandaise sauce and arrange a slice to Parma Ham to finish.

Breakfast served!

Parma Ham is a Protected Designation of Origin (PDO) product and is 100% natural. The drying process that Parma Ham goes through creates a ham that is very low in fat content, with many mineral salts, vitamins, antioxidants and easily digestible proteins. This means that Parma Ham is truly a food for everyone.

Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma.

The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma.  Only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown – a five pointed coronet logo with PARMA in the centre which is branded onto the ham’s skin.  The Ducal Crown is now a certification trademark.

If you would like to receive more Prosciutto di Parma information or recipes, please visit or email [email protected].