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BLT Eggs Benedict Recipe

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★★★★★

4.5 from 72 reviews

A decadent twist on the classic Eggs Benedict featuring sweet and spicy maple-glazed bacon, creamy homemade hollandaise, perfectly poached eggs, and fresh arugula and tomato on toasted English muffins.

Ingredients

Scale

Bacon

  • 4 slices bacon, cut in half crosswise
  • 2 Tbsp. maple syrup
  • 2 Tbsp. packed light brown sugar
  • 1/4 tsp. cayenne pepper

Hollandaise

  • 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

Poached Eggs & Assembly

  • 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

Instructions

  1. Prepare the Bacon: Preheat the oven to 350°F. Line a rimmed baking sheet with foil and arrange the bacon slices in a single even layer. In a small bowl, whisk together the maple syrup, brown sugar, and cayenne pepper. Brush this mixture generously over the bacon slices.
  2. Bake the Bacon: Place the baking sheet in the oven and bake for 28 to 32 minutes, until the bacon is golden brown and edges are crispy. Keep in mind the bacon will continue to crisp as it cools.
  3. Make Hollandaise Sauce: Bring a medium saucepan filled halfway with water to a simmer. In a large heatproof bowl, whisk together the egg yolks and fresh lemon juice. Set the bowl over the saucepan ensuring it does not touch the simmering water, creating a double boiler.
  4. Whisk Butter into Egg Yolks: Slowly pour the melted butter into the egg yolk mixture while whisking constantly. Continue whisking until the sauce becomes smooth, creamy, and has the consistency of loose mayonnaise, about 1 to 2 minutes.
  5. Season the Hollandaise: Remove the bowl from the heat. Whisk in chili powder, smoked paprika, and kosher salt to taste. If the sauce is too thick, add hot water one teaspoon at a time to loosen it until desired consistency is reached.
  6. Poach the Eggs: Bring a large pot of water to a gentle simmer over medium heat. Crack one egg into a small ramekin and carefully slide it into the simmering water. Repeat with the remaining eggs. Let cook for 4 minutes, then use a slotted spoon to transfer the poached eggs to a paper towel-lined plate to drain.
  7. Toast and Butter Muffins: Spread softened unsalted butter on the cut sides of the toasted English muffins. Top each muffin half with a small handful of fresh arugula.
  8. Assemble the Benedict: Add a slice of heirloom or beefsteak tomato on top of the arugula. Season the tomato with kosher salt and freshly ground black pepper. Layer 2 pieces of the maple-glazed bacon on top of the tomato, then place one poached egg on each.
  9. Finish with Hollandaise: Spoon the prepared hollandaise sauce generously over the eggs and serve immediately for best flavor and texture.

Notes

  • Use fresh eggs for the best poaching results with firm whites and runny yolks.
  • Adjust cayenne pepper amount to control the heat level in the bacon glaze.
  • To keep poached eggs warm before assembly, place them in a bowl of warm water after poaching.
  • Homemade hollandaise is best eaten immediately but can be kept warm over a double boiler for up to 30 minutes.
  • For a richer flavor, use European-style butter for the hollandaise and muffin spread.

Keywords: BLT Eggs Benedict, brunch recipe, maple glazed bacon, hollandaise sauce, poached eggs, English muffin, arugula, tomato

Find it online: https://recipeswithria.com/blt-eggs-benedict-recipe/