Eggs Benedict Breakfast Bar
12 EGGS 6 English muffins, split and toasted Hollandaise Sauce 3 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
Fat 45 g
Cholesterol 605 mg
Sodium 750 mg
Carbohydrate 28 g
Fiber 2 g
Sugars 3 g
Protein 19 g
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.
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, 1 piece at a time, until butter is melted and until sauce is thickened. REMOVE from heat immediately. STIR in salt, paprika and pepper.
TOP each English muffin half with Customized Toppings (see Insider Information), oven-poached egg and Hollandaise.
Protein: Cooked peameal bacon slices, 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.