Eggs Benedict Bake


Looking to spice up your morning routine? Try our Eggs Benedict Bake and Mock Hollandaise Sauce. This fun twist on the classic breakfast dish combines all of the delicious flavors of traditional eggs Benedict recipes while also adding new delights by baking it in the oven.

Eggs Benedict Bake
Photo: Scott Little
Prep Time:
25 mins
Broil Time:
2 mins
Bake Time:
25 mins
Total Time:
25 mins


  • 1 teaspoon vinegar

  • 8 eggs

  • 4 English muffins, split

  • cup flavored semisoft cheese, such as pepper, garlic and herb, garden vegetable, or toasted onion

  • 8 thin slices cooked ham (12 ounces)

  • 16 large fresh basil, spinach, or arugula leaves

  • 8 thin slices tomato

  • 1 recipe Mock Hollandaise Sauce

  • Paprika (optional)

  • Fresh snipped basil (optional)

Mock Hollandaise Sauce

  • ¾ cup sour cream

  • ¾ cup mayonnaise

  • 2 tablespoon lemon juice

  • 1 tablespoon Dijon-style mustard

  • Milk


  1. Preheat broiler. Lightly grease a large skillet. Add enough water to the skillet to fill half full. Add vinegar. Bring mixture to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a measuring cup. Holding the lip of the cup as close to the water as possible, carefully slip egg into simmering water. Repeat with remaining eggs, allowing each egg an equal amount of space.

  2. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs to a plate.

  3. Meanwhile, place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted; cool.

  4. Grease a 3-quart rectangular baking dish. Spread the cut side of each muffin half with about 2 teaspoons of the semisoft cheese. Place muffin halves, cheese sides up, in prepared dish. Top each with a slice of ham, folding or cutting it to fit. Top each ham slice with two basil leaves and one tomato slice.

  5. Preheat oven to 350°F. Top each tomato slice with one cooked egg. Spoon Mock Hollandaise Sauce over eggs. Bake, covered, about 25 minutes or until heated through. If desired, sprinkle with paprika and/or snipped basil.

Mock Hollandaise Sauce

  1. In a small bowl stir together sour cream, mayonnaise, lemon juice, and mustard. If desired, add milk, 1 teaspoon at a time, until desired consistency.

Make-Ahead Directions:

Starting at Step 3, prepare as directed through Step 4. Cover and chill for 4 to 24 hours. Prepare Mock Hollandaise Sauce; cover and chill for up to 24 hours. To serve, prepare eggs as directed in Steps 1 and 2. Continue as directed in Step 5.

Nutrition Facts (per serving)

423 Calories
31g Fat
17g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 423
% Daily Value *
Total Fat 31g 40%
Saturated Fat 9g 45%
Cholesterol 257mg 86%
Sodium 930mg 40%
Total Carbohydrate 17g 6%
Total Sugars 2g
Protein 18g
Vitamin C 5.9mg 30%
Calcium 131.3mg 10%
Iron 2.2mg 12%
Potassium 266mg 6%
Folate, total 44.4mcg
Vitamin B-12 1mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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