Recipe by: Lisa Prince
Eggs Benedict Breakfast Bar
The possibilities are endless when you create a fun Eggs Benedict Breakfast Bar. It doesn’t always have to be the same traditional ingredients but this recipe will get you started. Serve with some fresh fruit and you have a delicious meal anytime of the day.
Servings: 12
Cook Time: Prep Time: 20 minutes; Total Time: 30 minutes
Meal Type: Entree
NC Ingredients: Eggs
Ingredients
Hollandaise Sauce:
Directions
Preheat oven to 350 degrees. Add 1 Tbsp. water to each cup of 12 cup muffin pan. Crack egg into each cup. Bake for 10-12 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.
To make 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 English muffin with your choice of: cooked Canadian bacon slices, cooked crispy bacon, smoked salmon slices, crabmeat, lobster or caviar. Add sautéed spinach or kale, or avocado slices. Top with fresh chives, tarragon or basil, chopped capers, black olives or sun-dried tomatoes. Sprinkle with Cajun, Tex-Mex, Italian, harissa, Herbes de Provence, curry powder or za’atar spice mix.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.