Mini Bagel Eggs Benedict
Why not make eggs Benedict with mini bagels instead of English muffins? The bagels soak up all the yummy hollandaise sauce. Garnish with a bit of thinly sliced green onions or chives for a delicious breakfast. Mini Bagel Eggs Benedict is an easy 5-ingredient breakfast recipe that I created and has been published in Taste of Home Magazine.
It’s always exciting to get an email from Taste of Home announcing that they have selected one of my recipes as a winner in a recent contest. That’s exactly what happened with this 5-ingredient recipe for Mini Bagel Eggs Benedict. It’s a tasty way to serve eggs benedict, which is one of my favorite dishes to order when going out for breakfast or brunch.
This recipe appeared in the April/May 2024 edition of Taste of Home, along with a collection of great 5-ingredient recipes. Scalloped Butternut Squash, Garlic Parmesan Smashed Potatoes, Fig Balsamic Walnut Flatbread, and Hoisin Chicken Wonton Cups are all included in this edition.
While there may be some controversy around WHO created eggs benedict, it is clear that the dish was first served in New York City in the early 1800’s. The original eggs benedict was made with poached eggs over toast, not with the usual English muffins as served in restaurants today. It is known that the change to english muffins was made by the Waldorf Hotel in NYC when they began serving these savory eggs for breakfast.
I put my own spin on the classic eggs benedict by serving poached eggs and a luscious hollandaise sauce over toasted mini bagels instead of the traditional English muffins. The hollandaise comes together quickly in a double boiler. And a perfectly poached egg is equally important in making this dish.
Mini Bagel Eggs Benedict Recipe
What’s needed?
It’s a short list of ingredients for this tasty 5-ingredient breakfast dish.
- 2 mini plain bagels, sliced and lightly toasted
- 4 slices Canadian bacon
- 8 eggs (4 yolks and 4 whole large eggs)
- 2 tablespoon lemon juice
- 2 tablespoons water
- 3/4 cup butter, melted
How to make poached eggs?
Poached eggs are done when the whites are set and the yolks are still soft. This process only takes about 3 to 5 minutes.
- Place 2-3 inches of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break 4 cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into the water.
- Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Remove to a paper towel-lined plate; keep warm.
How to make hollandaise sauce?
Hollandaise sauce is a simple combination of egg yolks, lemon juice, water and warm melted butter. Whisking it over low heat makes the sauce creamy and thick.
- In the top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended. Cook the mixture until it is just thick enough to coat a metal spoon and the temperature reaches 160°, whisking constantly.
- Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. An electric hand mixer on low speed can also be used for this process.
Garnish the dish with sliced green onions or chives. Serve these Mini Bagel Eggs Benedict with fresh fruit and orange juice for the best breakfast or brunch. This twist on the classic eggs benedict recipe is a winner!
Check out the recipe card below for all the details on how to make this 5-ingredient breakfast meal. If you’re looking for more easy breakfast ideas using eggs, check out these recipes for:
Mini Bagel Eggs Benedict
Ingredients
- 2 mini bagels, plain, sliced and lightly toasted
- 4 slices Canadian bacon
- 8 large eggs, 4 yolks and 4 whole eggs
- 2 tablespoon lemon juice
- 2 tablespoons water
- 3/4 cup butter, melted
Instructions
- Place 2-3 inches of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break 4 cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.
- Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Remove to a paper towel-lined plate; keep warm.
- Meanwhile, in a large skillet over medium heat, cook bacon until lightly browned, 2-3 minutes on each side. Remove and keep warm.
- In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly.
- To serve, top each bagel half with bacon, a poached egg and sauce. If desired, garnish with green onions or chives.
Equipment
- 1 large saucepan
- 1 medium metal bowl