Eggs Benedict Breakfast Bar

Eggs Benedict Breakfast Bar
  • Cook Time

  • 1 Star2 Stars3 Stars4 Stars5 Stars

    Average Rating

  • Ingredients
    12 large EGGS
    6 English muffins, split and toasted
    Hollandaise Sauce
    3 large EGG yolks
    1/4 cup water
    2 tbsp. lemon juice
    1/2 cup (1 stick) firm cold butter, cut into 8 pieces
    1/4 tsp. salt
    1/8 tsp. sweet paprika
    Dash pepper

    Yields: 6 servings

  • Nutritional Information

    Per Serving: per 1/6 of recipe

    Calories: 440

    Total fat: 28 g
    Saturated fat: 14 g
    Polyunsaturated fat: 3 g
    Monounsaturated fat: 9 g

    Cholesterol: 505 mg
    Sodium: 636 mg
    Carbohydrates: 28 g
    Fiber: 0 g
    Sugar: 1 g
    Protein: 19 g
    Vitamin A: 323 mcg
    Vitamin D: 2 mcg
    Folate: 84 mcg
    Choline: 367 mg
    Calcium: 175 mg
    Iron: 3 mg
    Potassium: 159 mg

    This recipe is an excellent source of choline, folate, vitamin A and protein.


  1. PREHEAT oven to 350°F. ADD 1 Tbsp. water to each cup of a 12-cup muffin pan. CRACK egg into each cup. BAKE for 10 to 12 minutes or until egg whites are set but yolks are still runny or until desired doneness. COOL for 1 minute. REMOVE each egg using slotted spoon and PLACE on paper towel-lined plate to drain.

  2. HOLLANDAISE: WHISK egg yolks, water and lemon juice in small saucepan until blended. COOK over very low heat, stirring constantly until mixture bubbles at the edges. STIR in butter, one piece at a time, until butter is melted and sauce is thickened. REMOVE from heat immediately. STIR in salt, paprika and pepper.

  3. TOP each English muffin half with Customized Toppings (see Insider Information), oven-poached egg and Hollandaise.

Insider Info

Customized Toppings:

  • Protein: Cooked crispy bacon, smoked salmon slices, crabmeat, lobster or caviar.
  • Vegetables: Sautéed spinach or kale, or avocado slices.
  • Herbs and Seasonings: Fresh chives, tarragon or basil, chopped capers, black olives or sun-dried tomatoes. Cajun, Tex-Mex, Italian, harissa, Herbes de Provence, curry powder or za’atar spice mix.