This post may contain affiliate links. Please read my disclosure policy.
This Eggs Benedict Breakfast Bar features poached eggs, crispy bacon, caramelized onions, roasted tomatoes, sautéed spinach, and a rich hollandaise all piled onto your choice of paleo bread or sweet potato buns. It’s a fun and customizable spin on a brunch classic!
Easy Eggs Benedict Recipe
This Eggs Benedict Breakfast Bar is a restaurant quality breakfast or brunch that you can make right at home. Each component is quick to make and comes together to create the tastiest, heartiest breakfast sandwich and the perfect way to start off any day of the week.
Not only is it so simple, but it’s also as customizable as you want it to be! Stick to to recipe or play around with different add-ons to create your ideal breakfast sandwich!
What is Eggs Benedict?
Eggs Benedict is a classic breakfast or brunch sandwich that is traditionally made with an English muffin topped with bacon, poached eggs, and hollandaise sauce.
What is the Difference Between Eggs Benedict and Eggs Florentine?
While both Eggs Benedict and Eggs Florentine are delicious breakfast sandwiches, the two are slightly different.
We know that Eggs Benedict is a breakfast sandwich that features poached eggs and hollandaise sauce.
Eggs Florentine, on the other hand, features eggs that can be poached, scrambled, or boiled. It also always includes spinach and is topped with Mornay sauce rather than hollandaise, which is made with a butter and parmesan base.
What You’ll Need
- Sandwich Rolls or Sweet Potato Buns: Feel free to use one or the other, both, or another type of bread entirely.
- Veggies: I top my breakfast sandwich off with roasted tomatoes, caramelized onion, sautéed spinach, and fresh avocado and chives.
- Eggs: We’re keeping it classic by poaching the eggs. The fresher the eggs are, the better.
- Bacon: You can cook your bacon on the stove, in the oven, or in the air fryer.
- Hollandaise Sauce: butter, egg yolks, lemon juice, salt, pepper, cayenne, onion powder, garlic powder
How to Make Eggs Benedict
This recipe for Eggs Benedict is totally homemade, surprisingly simple to whip up, and has so many mouthwatering flavors and textures!
- Prep your “bread”: You can use the bread of your choosing or whip up my homemade paleo bread and/or sweet potato buns.
- Caramelize the onions: In a skillet, heat oil or butter, then add in the onions. Cook until soft and browned.
- Poach the eggs: Bring water to a simmer in a pot, then add in 1 tablespoon of white vinegar. Crack an egg into a ramekin, then use a spoon to stir the water until it whirlpools. Drop the egg into the center of the whirlpool and simmer until cooked to your liking.
- Prep the toppings: Broil the tomatoes in the oven until they start to blister and sauté the spinach in a skillet on the stove until cooked. Slice both the avocado and the chives.
- Make the hollandaise: Melt butter in a double boiler, then combine egg yolks, lemon juice, and spices in a blender. Add in the melted butter and blend until combined. Add water if needed. Check out my recipe for homemade hollandaise sauce for more detailed instructions.
- Assemble and serve: Lay out all your ingredients so everyone can assemble their Eggs Benedict sandwiches to their liking and dig in!
Is Eggs Benedict the Same as Poached?
Not quite. Eggs Benedict is a dish made using poached eggs. Poached eggs are a specific method for cooking eggs that involves dropping the cracked egg into a pot of simmering water.
For more information on poached eggs, check out my post on how to make poached eggs!
What to Serve with Eggs Benedict
Eggs Benedict is filling and hearty all on its own, but you can, of course, bulk your brunch spread up even more with all your favorite breakfast recipes. Here are a few ideas:
- Air Fryer Home Fries
- Gluten-Free Cinnamon Rolls
- The Best Paleo Pancakes
- Gluten-Free Crepes
- Breakfast Pizza
- Chia Honey Lime Fruit Salad
To serve your Eggs Benedict for a brunch get-together, lay everything out on a platter or on the counter so everyone can have fun assembling their own custom sandwiches.
How to Store
While an assembled breakfast sandwich should be served right away, you can totally store the different components separately in the fridge:
Poached eggs will last in an airtight container in the fridge for up to 2 days. To reheat, bring a pot of water to a boil, remove from the heat, then place the eggs in the water.
Cooked bacon will last in an airtight container in the fridge for 4-5 days. To reheat, warm in a skillet or in the oven to heat and re-crisp.
Hollandaise sauce can be stored in an airtight container in the fridge for up to 2 days. Check out your reheating options in my healthier hollandaise sauce recipe post.
More Hearty Breakfast Recipes You’ll Love
- Mexican Breakfast Casserole
- Breakfast Prep Baked Egg Cups
- Sheet Pan Classic Breakfast Bake
- Bacon and Sweet Potato Frittata
Watch The Video:
Eggs Benedict Breakfast Bar
- 1 batch Sandwich Rolls
- 1 batch Sweet Potato Buns
- 2 Roma tomatoes
- 1 yellow or red onion sliced thin
- 3 eggs poached
- 1 tablespoon white wine vinegar
- 3 cups spinach
- 1 avocado sliced into half moons
- 1 tablespoon chives thinly sliced
- 6 strips bacon cooked
- 1 cup unsalted butter
- 2 egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper more to taste
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 cup warm water if needed
- Make Sandwich bread as directed in the post.
- Make sweet potato buns as directed in the post.
- Make the Caramelized Onions: In a skillet over low heat add 1 tablespoon oil or butter and onions and cook until soft, brown, and nicely caramelized, stirring often. If starting to burn, add a tablespoon of water. Cook for about 8-10 minutes or until onions are caramelized.
- Poach the eggs: Bring 2 cups of water to a simmer in a medium-sized pot. Add in 1 tablespoon white vinegar. Crack egg into a small ramekin. Using a spoon, stir the water in a circular motion until you reach a whirlpool effect. Slide the egg into the center of the whirlpool. Gently cook the egg for 3-6 minutes depending on how runny you like it. Use a slotted spoon to remove the egg from the water and plate it on a plate. Repeat with additional eggs. These directions can also be found on page 66 of the Lexi’s Clean Kitchen Cookbook!
- Roasted Tomatoes: Set the oven to broil, and broil the tomatoes whole until they start to blister. Remove from oven and set aside.
- In a small skillet, sauté spinach just 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 butter. While butter is melting, place egg yolks, lemon juice, and spices in a blender and cover. On low speed, slowly pour the melted butter into the blender in a steady stream until the butter and egg yolk are well blended. If the sauce is thick slowly add in water, until you have reached a slightly thick and runny consistency. Taste and adjust spices as needed. Serve warm in serving dish of choice!
- Build the Eggs Benedict of your choosing and devour!