Customizable Eggs Benedict Bar


15 m


15 m

Ready In

30 m

  1. PREHEAT oven to 350°F. ADD 1 tbsp. water to each cup of 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:
  3. 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.
  4. TOP each English muffin half with Customized Toppings (see Insider Information), oven-poached egg and Hollandaise.
  5. Enjoy!


Customized Toppings:


Protein: Cooked canadian bacon slices, cooked crispy bacon, smoked salmon slices, crab meat, lobster or caviar.


Vegetables: Sautéed spinach, 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.


Nutrition Information

Per 1/6 of recipe


Calories 590

Fat 45g

Cholesterol 605mg

Sodium 750mg

Carbohydrate 28g

Fiber 2g

Sugars 3g

Protein 19g

  • 6 English muffins, split and toasted
  • Hollandaise Sauce:
  • 1/4 cup water
  • 2 Tbsp. fresh 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