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Eggs Benedict Breakfast Bar

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!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 6
Author: Lexi


  • 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

Hollandaise Sauce:

  • 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!