Eggs Benedict Breakfast Bars – Lexi’s Clean Kitchen

this Eggs Benedict Breakfast Bars Featuring poached eggs, crispy bacon, caramelized onions, roasted tomatoes, sautéed spinach and tangy hollandaise sauce, all piled on top of your choice of paleo or sweet potato bread. It’s a fun and customizable spin on the classic brunch!

Easy Eggs Benedict Recipe

This Eggs Benedict Breakfast Bar is a restaurant-quality breakfast or brunch that you can make at home. Each component can be made quickly and comes together to create the tastiest, heartiest breakfast sandwich, the perfect way to start any day of the week.

Not only is it that easy, but it’s also customizable to suit your needs! Stick to the recipe or experiment with different additions to create your ideal breakfast sandwich!

What are Eggs Benedict?

Eggs Benedict is a classic breakfast or brunch sandwich traditionally made on an English muffin with bacon, poached egg and hollandaise sauce.

What’s the Difference Between Eggs Benedict and Eggs Florentine?

While eggs Benedict and eggs Florentine are both delicious breakfast sandwiches, the two are slightly different.

We know eggs benedict as a breakfast sandwich featuring poached eggs and hollandaise sauce.

Eggs Florentine, on the other hand, feature eggs that can be poached, scrambled or poached. It also always includes spinach and is topped with monet sauce instead of hollandaise made with butter and parmesan.

what do you need

• sandwich rolls or Sweet Potato Buns: Feel free to use one or the other, both, or another bread entirely.
• vegetable: I top my breakfast sandwiches with roasted tomatoes, caramelized onions, sautéed spinach, fresh avocado, and chives.
• Egg: We keep it classic by poaching eggs. The fresher the eggs, the better.
• bacon: You can cook bacon on the stove, in the ovenor in the air fryer.
• hollandaise sauce: butter, egg yolk, lemon juice, salt, pepper, paprika, onion powder, garlic powder

How to Make Eggs Benedict

This Eggs Benedict recipe is completely homemade, super easy to make, and packed with tons of mouthwatering flavors and textures!

• Prepare your “bread”: You can use a bread of your choice or whip up my homemade paleo bread and / or Sweet Potato Buns.
• To caramelize the onions: In a frying pan, heat the oil or butter, and add the onions. Cook until softened and browned.
• poaching egg: Bring water to a boil in a pot, then add 1 tablespoon of white vinegar. Crack an egg into the ramekins, then stir the water with a spoon until swirls form. Place the eggs in the center of the swirl and simmer to your liking.
• Prepare the ingredients: Roast the tomatoes in the oven until bubbly, then sauté the spinach in a skillet on the stove. Slice avocado and chives.
• let yolk: Melt the butter in a double boiler, then in a blender combine the egg yolks, lemon juice, and spices. Add melted butter and beat until combined. Add water if needed. Check out my homemade hollandaise recipe for more detailed instructions.
• Assembly and service: Arrange all your ingredients so everyone can assemble their Eggs Benedict to their liking, and enjoy!

Are eggs benedict the same as poached eggs?

Not quite. Eggs Benedict is a dish made with poached eggs. Poached eggs are a specific method of cooking eggs that involves placing cracked eggs in a pot of boiling water.

For more on poached eggs check out my post How to Make Poached Eggs!

What to Serve with Eggs Benedict

Eggs Benedict are hearty on their own, but you can of course up your brunch with your favorites breakfast recipes. Here are some ideas:

how to store

While an assembled breakfast sandwich should be served right away, you can always store the different ingredients separately in the freezer:

poached eggs Will keep in an airtight container in the refrigerator for up to 2 days. To reheat, bring a pot of water to a boil, turn off the heat, and add the eggs to the water.

cooked bacon Will keep in an airtight container in the refrigerator for 4-5 days. To reheat, heat in a pan or oven to warm up and re-crisp.

hollandaise sauce Can be stored in an airtight container in the refrigerator for up to 2 days. Check out your reheat options in my healthier hollandaise recipe post.

Bigger Breakfast Recipes You’ll Love

Watch the video:

• 1 Batch Sandwich Rolls
• 1 Batch of Sweet Potato Buns
• 2 roma tomatoes
• 1 yellow or red onions thinly sliced
• 3 Egg boiled
• 1 tablespoon white wine vinegar
• 3 cup spinach
• 1 avocado cut into half moons
• 1 tablespoon Chinese chives thin slices
• 6 Bacon Sticks Cooked

Hollandaise:

• 1 cup unsalted butter
• 2 yolk
• 1 tablespoon lemon juice
• 1/4 teaspoon sea ​​salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon chili more flavors
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 cup warm water if necessary

• Follow directions to make sandwich bread postal.
• Make Sweet Potato Buns According to the Instructions postal.

• To make the caramelized onions: In a saucepan over low heat, add 1 tablespoon oil or butter and the onions and cook until softened, browned, and caramelized, stirring frequently. If it starts to burn, add a tablespoon of water. Cook for about 8-10 minutes or until the onions are caramelized.

• To cook the eggs: Bring 2 cups of water to a simmer in a medium pot. Add 1 tablespoon of white vinegar. Break the eggs into a ramekin. Stir the water with a spoon in a circular motion until a swirl effect is achieved. Slide the egg into the center of the swirl. Gently cook the eggs for 3-6 minutes, depending on how soft you like them. Scoop the eggs out of the water with a slotted spoon and place on a plate. Repeat with additional eggs.These instructions can also be found on page 66 Lexi’s Clean Kitchen Cookbook!

• To roast the tomatoes: Set the oven to roast, and roast the whole tomatoes until they begin to bubble. Remove from oven and set aside.

• In a small skillet, sauté the spinach until it starts to wilt. Take off heat and set aside.

• Slice avocado and chives and set aside.

• Make the hollandaise sauce: In a double boiler, melt the butter. While the butter is melting, add the egg yolks, lemon juice, and spices to a blender and cover. Slowly pour the melted butter into the mixer in a steady stream on low speed until the butter and egg yolks are well combined. If the sauce is very thick, slowly add water until it reaches a slightly thick and runny consistency. Taste and adjust spices as needed. Serve hot when serving!

• Make your choice of Eggs Benedict and feast on it!