BLT Eggs Benedict Recipe

Introduction

BLT Eggs Benedict is a delightful twist on the classic brunch favorite, combining the smoky sweetness of maple-glazed bacon with fresh tomato and peppery arugula. Topped with perfectly poached eggs and a spiced hollandaise, this recipe offers a flavorful and elegant way to start your day.

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

1. Step 1: Preheat oven to 350°F. Line a rimmed baking sheet with foil and arrange bacon in a single layer. In a small bowl, whisk together maple syrup, brown sugar, and cayenne pepper, then brush the mixture evenly over the bacon.
2. Step 2: Bake bacon for 28 to 32 minutes until golden and crispy around the edges. It will continue to crisp as it cools.
3. Step 3: For the hollandaise, bring a medium saucepan filled halfway with water to a gentle simmer. In a heatproof bowl, whisk egg yolks and lemon juice, then place the bowl over the simmering water without touching the water.
4. Step 4: Slowly drizzle in the melted butter while whisking continuously until the sauce is smooth and creamy, about 1 to 2 minutes. Remove from heat and whisk in chili powder, smoked paprika, and salt. If the sauce thickens too much, add hot water a teaspoon at a time to loosen.
5. Step 5: Bring a large pot of water to a simmer. Crack each egg into a small ramekin and gently slide into the simmering water. Poach eggs for 4 minutes, then transfer to a paper towel-lined plate using a slotted spoon.
6. Step 6: Spread softened butter on toasted English muffins and top with arugula and a slice of tomato. Season with salt and pepper, then layer 2 pieces of bacon and one poached egg on each muffin half.
7. Step 7: Spoon generous amounts of the spiced hollandaise over the eggs and serve immediately.

Tips & Variations

• For extra smoky flavor, use applewood smoked bacon instead of regular bacon.
• Try adding a pinch of cayenne to the hollandaise for more heat.
• Substitute arugula with baby spinach or watercress for a milder green.
• To ensure perfect poached eggs, add a splash of vinegar to the simmering water.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare any parts of this recipe in advance?

You can bake the maple bacon a day ahead and keep it refrigerated. The hollandaise sauce and poached eggs are best made fresh right before serving to maintain their texture and flavor.

What if I don’t have a ramekin for poaching eggs?

You can crack the eggs directly into a small cup or bowl, then gently slide them into the simmering water. Using a small vessel helps keep the egg intact and makes it easier to transfer.

BLT Eggs Benedict Recipe

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4.9 from 91 reviews

A decadent twist on the classic Eggs Benedict, this BLT Eggs Benedict recipe combines crispy maple-cayenne glazed bacon, vibrant arugula, juicy heirloom tomato slices, perfectly poached eggs, and a rich, smoky hollandaise sauce served over toasted English muffins for a flavorful brunch treat.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 2 servings 1x
• Category: Breakfast & Brunch
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 spreading
• 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 your 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, packed brown sugar, and cayenne pepper until combined. Brush this syrup mixture evenly over the bacon slices.
2. Bake the Bacon: Place the baking sheet in the oven and bake the bacon until it is golden and the edges are crispy, about 28 to 32 minutes. Keep in mind the bacon will continue to crisp slightly as it cools down after baking.
3. Make the Hollandaise Sauce: Fill a medium saucepan about halfway with water and bring it to a simmer. In a large heatproof bowl, vigorously whisk the egg yolks and the fresh lemon juice until combined. Set the bowl over the simmering water ensuring the bottom does not touch the water to create a double boiler. While continuously whisking, slowly pour in the melted butter until fully incorporated and the sauce becomes smooth, creamy, and with the consistency of a loose mayonnaise, around 1 to 2 minutes.
4. Finish Hollandaise Sauce: Remove the bowl from the heat. Whisk in the chili powder and smoked paprika. Season with kosher salt to taste. If the hollandaise thickens too much, carefully add 1 teaspoon of hot water at a time and whisk to loosen the sauce to your desired consistency.
5. Poach the Eggs: Bring a large pot of water to a gentle simmer over medium heat. Crack one egg into a small ramekin and gently slide it into the simmering water. Repeat quickly with the remaining eggs. Let the eggs poach for approximately 4 minutes for a runny yolk. Use a slotted spoon to carefully remove the eggs from the water and transfer them to a plate lined with paper towels to drain.
6. Assemble the BLT Eggs Benedict: Spread softened unsalted butter onto the cut sides of the toasted English muffins. Top each muffin half with a small handful of fresh arugula, then place a slice of heirloom or beefsteak tomato. Season the tomato slices lightly with kosher salt and freshly ground black pepper. On top of this, arrange 2 pieces of the baked maple-cayenne bacon and place one poached egg on each muffin half. Generously spoon the smoky chili and paprika hollandaise sauce over the eggs. Serve immediately.

Notes

• For perfectly poached eggs, keep the water at a gentle simmer, not a rolling boil.
• If you prefer less spicy bacon, reduce or omit the cayenne pepper.
• The hollandaise sauce can be kept warm by placing the bowl in a pan of warm water, whisking occasionally.
• You can prepare bacon in advance and reheat in a low oven to retain crispness.
• Make sure the hollandaise sauce is smooth by pouring melted butter slowly and whisking constantly.

Keywords: BLT Eggs Benedict, Eggs Benedict with Bacon, Maple Glazed Bacon, Hollandaise Sauce, Brunch Recipe, Poached Eggs, English Muffins