Baked Oysters with Prosciutto and Hollandaise Sauce Recipe

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins



  • 8 raw oysters, shucked
  • 3 cups loosely packed fresh leaf spinach
  • 1 garlic clove, minced
  • 1 teaspoon olive oil
  • 34 slices prosciutto, cut into small pieces

Hollandaise Sauce

  • 1 egg yolk
  • 1/2 stick of butter, melted
  • 1 teaspoon lemon juice
  • 1 teaspoon water
  • dash of Worcestershire sauce


  1. Preheat oven to 450° F.
  2. Shuck the oysters and set on a baking sheet with crumpled aluminum foil. This is to give you an uneven surface to help keep the oysters upright. If oysters aren’t pre-shucked, watch how to do it here. Set aside.
  3. In a medium saucepan on medium heat, saute spinach with garlic and olive oil until fully shriveled, about 3-4 minutes. Remove from heat and set aside.
  4. Top each oyster with 3-4 small pieces of prosciutto and 1 tablespoon of spinach. Bake for 8 minutes.
  5. For the hollandaise sauce: While oysters are baking, whisk the egg yolks, lemon juice, and Worcestershire sauce together in a small stainless steel bowl. Place the bowl on top of a medium-sized saucepan containing lightly simmering water (or a double boiler). The water should not touch the bottom of the bowl.
  6. Melt the butter in a microwave and add to the double broiler with the egg yolks, whisking constantly until the sauce thickens and increases in volume, about 3-4 minutes. Cover with aluminum foil and set aside.
  7. Remove oysters from the oven and top each with 1-2 spoonfuls of hollandaise sauce. Serve immediately. If hollandaise sauce is too thick after sitting, add a teaspoon of warm water at a time until desired thickness is reached.