Eggs Benedict Breakfast Bar
Start your holiday right with this customizable version of a classic. Did you know that eggs benedict originated in New York?
12 large EGGS
6 English muffins, split and toasted
3 large EGG yolks
¼ cup water
2 Tbsp lemon juice
½ cup (1 stick) firm cold butter, cut into 8 pieces
¼ tsp salt
1/8 tsp sweet paprika
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.
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.