Savory BLT Eggs Benedict with Spiced Hollandaise Sauce
A delightful twist on classic eggs Benedict with candied bacon, heirloom tomatoes, and creamy hollandaise, perfect for brunch.
Equipment
- - Skillet
- Whisk
- - Pot
- - Slotted spoon
- Toaster
- - Airtight container
Ingredients
For the Candied Bacon
- 8 slices thick-cut bacon Choose thick-cut for the best texture and flavor.
- 1/4 cup maple syrup Adds a sweet element to complement the savory bacon.
- 1/4 cup light brown sugar Enhances caramelization; dark brown sugar can be used for a richer taste.
- 1/4 teaspoon cayenne pepper Offers a hint of heat; adjust to taste or skip for milder flavor.
For the Hollandaise Sauce
- 3 large egg yolks Creates a rich and creamy sauce; whisk gently to avoid overcooking.
- 2 tablespoons fresh lemon juice Balances richness; white wine vinegar is a great substitute.
- 1 cup unsalted butter Essential for smooth hollandaise; use clarified butter for stability.
- 1/2 teaspoon chili powder Adds depth; customize according to your spice preference.
- 1/4 teaspoon smoked paprika Adds depth; customize according to your spice preference.
- 1/2 teaspoon kosher salt Enhances all flavors; sea salt works well too.
For Assembling the Benedict
- 4 large eggs Poached for the eggs Benedict; ensure they are fresh for the best results.
- 2 pieces English muffins Toasted adds a delightful crunch; can swap for gluten-free options.
- 2 tablespoons unsalted butter (for muffins) Richness enhancer; olive oil can be a healthier option.
- 2 cups arugula Provides a peppery note; substitute with spinach for a milder flavor.
- 1 large heirloom tomato Fresh, juicy addition; any ripe tomato variety will work well.
Instructions
Candy the Bacon
- In a skillet over medium heat, cook thick-cut bacon with maple syrup and light brown sugar until crispy and caramelized, about 5-7 minutes. Set aside on paper towels to drain.
Prepare Hollandaise
- In a bowl, whisk egg yolks and fresh lemon juice together until thick. Gradually incorporate melted unsalted butter, whisking continuously until smooth. Stir in cayenne, chili powder, smoked paprika, and kosher salt to taste.
Poach Eggs
- Bring a pot of water to a gentle simmer and add a splash of white vinegar. Crack fresh eggs into the simmering water and poach for about 3-4 minutes, until the whites are set but yolks remain runny. Remove with a slotted spoon.
Toast Muffins
- While the eggs poach, split and toast English muffins until golden. Spread softened unsalted butter on each half.
Assemble
- On each muffin half, layer arugula and slices of heirloom tomato, top with a poached egg, drizzle generously with hollandaise sauce, and finish off with pieces of candied bacon.
Notes
Serve immediately after assembling for the best experience. Fresh ingredients and perfect cooking techniques are key to this delightful dish.