Eggs Benedict Breakfast Sandwiches

Eggs Benedict Breakfast Sandwiches

Prep Time

5 minutes

Cook Time

10 minutes


4 people

Everything you love about the indulgent flavor of an Eggs Benedict sandwich for a weekend brunch can be easily translated into a breakfast sensation!

We used fresh spinach on our sandwiches, but this recipe also tastes great with lightly sauteed spinach.

Click here to see the How to Make Eggs Benedict Breakfast Sandwiches.


  • 1/4 cup mayonnaise
  • 1 1/2 tablespoons lemon juice, fresh squeezed
  • 1/2 teaspoon ground cayenne pepper
  • As needed kosher salt
  • As needed black pepper, fresh ground
  • 1 ham steak, trimmed, cut into in 8 pieces
  • 4 English muffins, split
  • As needed melted butter
  • 2 cups fresh spinach/arugula blend, trimmed
  • 4 tablespoons olive oil, divided
  • 4 large eggs


Spicy lemon sauce:

  • 1 Combine mayonnaise, lemon juice and cayenne pepper in a small bowl and whisk to blend. Season with salt and pepper to taste.
  • 2 Heat 2 tablespoons olive oil in a skillet; add ham pieces and cook over medium-low heat on both sides until sizzling-hot. Remove ham and top each with ½ cup spinach and set aside.
  • 3 Brush split muffins with melted butter and heat in skillet over medium-low heat until golden and toasted.
  • 4 In another skillet, heat remaining olive oil and fry 4 eggs to desired doneness. Season with salt and pepper to taste.

To make each sandwich:

  • 1 Arrange 1 layer of ham/spinach on bottom half of a toasted English muffin. Top with 1 fried egg and second layer of ham/spinach. Drizzle 1 tablespoon spicy lemon sauce over spinach and press closed with top half of toasted English muffin.



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