Name: BLT Eggs Benedict Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 slices bacon, cut in half crosswise; 2 Tbsp. maple syrup; 2 Tbsp. packed light brown sugar; 1/4 tsp. cayenne pepper; 2 large egg yolks; 1 Tbsp. fresh lemon juice; 1/2 cup (1 stick) unsalted butter, melted; 1 tsp. chili powder; 1/4 tsp. smoked paprika; Kosher salt, to taste; 4 large eggs; 2 English muffins, split and toasted; Softened unsalted butter, for muffins; 2 small handfuls of arugula; 1 medium heirloom or beefsteak tomato, sliced; Kosher salt, to taste; Freshly ground black pepper, to taste

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Introduction

BLT Eggs Benedict is a delightful twist on the classic brunch favorite, combining crispy maple-cayenne bacon and fresh arugula with velvety hollandaise sauce. This recipe balances smoky, sweet, and spicy flavors for an unforgettable breakfast or brunch experience.

Ingredients

4 slices bacon, cut in half crosswise
2 Tbsp. maple syrup
2 Tbsp. packed light brown sugar
1/4 tsp. cayenne pepper
2 large egg yolks
1 Tbsp. fresh lemon juice
1/2 cup (1 stick) unsalted butter, melted
1 tsp. chili powder
1/4 tsp. smoked paprika
Kosher salt
4 large eggs
2 English muffins, split and toasted
Softened unsalted butter, for muffins
2 small handfuls of arugula
1 medium heirloom or beefsteak tomato, sliced
Freshly ground black pepper

Instructions

Step 1: Preheat oven to 350°. Line a rimmed baking sheet with foil and arrange the bacon in an even layer. In a small bowl, whisk together the maple syrup, brown sugar, and cayenne pepper. Brush the syrup mixture evenly over the bacon.
Step 2: Bake the bacon until golden and crispy, about 28 to 32 minutes. The bacon will continue to crisp as it cools; set aside.
Step 3: For the hollandaise, bring a medium saucepan half-filled with water to a simmer. In a large heatproof bowl, whisk the egg yolks and lemon juice. Place the bowl over the simmering water, making sure the bottom doesn’t touch the water.
Step 4: Slowly pour melted butter into the egg yolks while whisking continuously until the sauce is smooth, creamy, and resembles loose mayonnaise, about 1 to 2 minutes.
Step 5: Remove the bowl from heat and whisk in chili powder, smoked paprika, and salt. If the hollandaise becomes too thick, add hot water a teaspoon at a time to loosen it.
Step 6: Bring a large pot of water to a gentle simmer. Crack each egg into a small ramekin and gently slide it into the simmering water. Poach all eggs for about 4 minutes, then transfer them with a slotted spoon to a paper towel-lined plate.
Step 7: Spread butter on the toasted English muffins, then top each half with arugula and a slice of tomato. Season the tomato with salt and freshly ground black pepper.
Step 8: Place two pieces of the maple-cayenne bacon and one poached egg on each muffin half. Spoon the hollandaise sauce generously over the top and serve immediately.

Tips & Variations

For a milder sauce, reduce the cayenne pepper in the bacon glaze or omit the chili powder in the hollandaise.
Try substituting arugula with fresh spinach or baby kale for a different leafy green flavor.
Use thick-cut bacon for a meatier bite, adjusting oven time as needed for crispiness.
To speed up poaching multiple eggs, use a wide shallow pan and carefully add eggs at intervals to prevent sticking.

Storage

Store leftover bacon wrapped in paper towels in an airtight container in the refrigerator for up to 3 days. Hollandaise sauce is best eaten fresh but can be kept in the refrigerator for up to 1 day; reheat gently over warm water, whisking constantly. Poached eggs and muffins are best served immediately and do not store well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the hollandaise sauce ahead of time?

Hollandaise is best served fresh as it can separate or thicken when stored. If you need to prepare it early, keep it warm over a bowl of warm water and whisk occasionally, but use within an hour for best texture.

What is the best way to poach eggs for this recipe?

Use fresh eggs and simmer water gently (not boiling) to keep the whites tender. Crack eggs into a small ramekin before slipping them gently into the water to keep their shape. Poach for about 4 minutes for slightly runny yolks.