📋 Healthy Eggs Benedict Recipe

healthy eggs benedict on a white plate with a fork and a bowl of fruit

5 from 1 vote

📋 Healthy Eggs Benedict Recipe

These Healthy Eggs Benedict are not only delicious, they are quick and easy to make in a muffin tin, light, low carb and Weight Watchers friendly.

Course Breakfast, brunch

Cuisine American, Canadian, North American

Keyword baked, eggs benedict, healthy

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 184kcal

Author Terri Gilson

Ingredients

12 slices lean deli sliced ham
1 cup + 2 tbsps Hollandaise sauce https://foodmeanderings.com/healthy-hollandaise-sauce/
2 English muffins, whole wheat
12 eggs
½ cup green onions, chopped chopped

US Customary - Metric

Get Recipe Ingredients

Instructions

Preheat oven to 350 degrees F/175 degrees F and spray a 12 muffin tin VERY GENEROUSLY with non- stick cooking spray. * you need to use a lot of non-stick spray to keep these from sticking (or you can use parchment paper cups)
Line the bottom of each muffin tin with a slice of ham, as shown.
Toast 2 English muffins and break into small pieces, dividing between all 12.
Add about 1.5 tbsps of Hollandaise sauce on top of the English muffin pieces.
Add chopped green onion, dividing evenly between all 12.
Crack an egg on top of each muffin tin. *don't worry if the eggs slides to the side
Bake for 15-20 minutes in prepared oven, or until eggs are set. (depending on how runny you prefer the yolk).
Cool for 3 minutes, the loosen edges with a knife or spatula and remove with a spatula. Serve warm with fruit salad.

Garnish

Garnish with sriracha sauce, salsa, ketchup or additional Hollandaise sauce.

Notes

Recipe Tips

Generously Grease the Muffin Tin. Use plenty of non-stick cooking spray or line the muffin tin with parchment paper liners to prevent sticking. This ensures the eggs benedict are easy to remove without breaking.

Use Toasted English Muffin Pieces. Toasting the English muffins before assembling adds texture and prevents them from becoming soggy while baking.

Crack Eggs into a Separate Dish First. Crack each egg into a small bowl or ramekin before adding it to the muffin tin. This makes it easier to remove any shell fragments and ensures precise placement.

Adjust Egg Yolk Doneness. For a runnier yolk, bake for the lower end of the recommended time (15 minutes). For a firmer yolk, poke the yolk lightly with a knife or bake closer to 20 minutes.

Remove the eggs benedict with a spatula. My favorite spatula to use for this type of recipe is a mini spatula (affiliate link) or you could use a jar spatula.

🌡️Storage

Store these eggs benedict for up to 3 days in a sealed container in the fridge. Reheat in the microwave for 45- 60 seconds or until warm. These ingredients don't stand up well to freezing.

Nutrition