“BLT Eggs Benedict” is a delicious twist on the classic Eggs Benedict dish, combining the flavors of a traditional BLT sandwich with the elegance of the famous brunch favorite. This mouthwatering recipe features perfectly poached eggs, crispy bacon, fresh lettuce, juicy tomatoes, and a rich, creamy Hollandaise sauce drizzled over toasted English muffins. It’s the perfect harmony of flavors and textures, making it a delightful treat for any breakfast or brunch occasion.

The origin of Eggs Benedict is a subject of debate, with multiple stories claiming to be the true origin. One popular narrative credits a New York socialite, Mrs. LeGrand Benedict, who, in the 1860s, wanted something new to eat while recovering from an illness. She requested a dish with toasted muffins, poached eggs, ham, and Hollandaise sauce from the chef at the Delmonico’s restaurant. The chef loved the combination and put it on the menu, eventually naming it after her.

Another account attributes the creation to Commodore E.C. Benedict, who was known for enjoying a similar dish at Delmonico’s. He supposedly ordered a variation with bacon instead of ham and added the Hollandaise sauce. The dish became popular and was named in his honor.

Regardless of the exact origin, Eggs Benedict has since become a beloved classic, with numerous variations and adaptations, including the flavorful BLT Eggs Benedict.

SERVES: 1

PREP TIME: 15 MINUTES

COOKING TIME: 15 MINUTES

INGREDIENTS

• 4 large eggs
• 8 slices of crispy bacon
• 2 English muffins, split and toasted
• 4 large lettuce leaves
• 2 ripe tomatoes, sliced
• Freshly ground black pepper and salt, to taste

HOLLANDAISE SAUCE:

• 3 large egg yolks
• 1 tablespoon water
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup (1 stick) unsalted butter, melted
• Pinch of cayenne pepper
• Salt, to taste

INSTRUCTIONS

1. In a heatproof bowl, whisk together the egg yolks, water, and lemon juice.
2. Place the bowl over a saucepan of simmering water (double boiler) and whisk vigorously until the mixture thickens, forming a ribbon-like consistency.
3. Slowly drizzle in the melted butter while continuously whisking until the sauce is smooth and creamy.
4. Add a pinch of cayenne pepper and season with salt to taste. Remove from heat and keep warm.
5. Fill a wide saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to help the eggs coagulate.
6. Crack one egg into a small bowl. Create a gentle whirlpool in the simmering water using a spoon, and carefully slide the egg into the center of the whirlpool.
7. Poach the egg for about 3-4 minutes for a runny yolk or longer if desired. Remove the poached egg with a slotted spoon and place it on a plate. Repeat the process with the remaining eggs.
8. Cook the bacon until crispy, either in a skillet over medium heat or in the oven at 400°F (200°C) for about 15 minutes.
9. Wash and dry the lettuce leaves and tomato slices.
10. Place two toasted English muffin halves on a plate for each serving.
11. Layer a lettuce leaf on each muffin half, followed by two slices of crispy bacon on top.
12. Place a couple of tomato slices over the bacon and add a pinch of freshly ground black pepper and salt.
13. Carefully place a poached egg on each muffin half, on top of the bacon and tomato.
14. Drizzle a generous amount of Hollandaise sauce over the poached eggs and around the plate.
15. Serve the BLT Eggs Benedict immediately, while the eggs are still warm and the sauce is freshly prepared.
16. The dish pairs wonderfully with a side of roasted potatoes or a fresh fruit salad.

NOTES:

• Enjoy this delightful and flavorful twist on the classic Eggs Benedict for a scrumptious brunch or special breakfast treat!