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Eggs Benedict Bake


Eggs Benedict Bake is the perfect recipe to serve a crowd at any brunch or breakfast buffet. Filled with luscious semisoft cheese, zesty herbs, fresh tomatoes, and all the benedict flavors you crave, this recipe is sure to be a hit at your next gathering. Serve with good friends, good family, and an excellent array of breakfast cocktails.

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Rate this recipe 4.7/5 (15 Votes)


  • 1 teaspoon vinegar
  • 8 eggs
  • 4 English muffins, split
  • 1/3 cup flavored semisoft cheese, such as pepper, garlic and herb, garden vegetable, or toasted onion
  • 8 thin slices cooked ham, about 12 ounces
  • 16 large fresh basil, spinach, or arugula leaves
  • 8 thin slices tomato
  • 1 recipe Mock Hollandaise Sauce
  • paprika, optional to taste
  • fresh snipped basil, optional to taste


Servings 8
Preparation time 15mins
Cooking time 40mins
Adapted from


Step 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.

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.

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.

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.

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.

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.

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