Breakfast
BLT Eggs Benedict with Maple-Cayenne Bacon
Poached eggs and chili-spiced hollandaise top toasted muffins with candied bacon, tomato and arugula.
- Yield
- 2 servings
- Cuisine
- American
Serving ideas
Serve as soon as the poached eggs and hollandaise are ready.
Ingredients
See the ingredient checklist
- 4 slices bacon, halved crosswise
- 2 tbsp maple syrup
- 2 tbsp packed light brown sugar
- 1/4 tsp cayenne pepper
- 2 large egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted
- 1 tsp chili powder
- 1/4 tsp smoked paprika
- kosher salt
- 4 large eggs
- 2 English muffins, split and toasted
- 1 tbsp unsalted butter, softened
- 2 small handfuls arugula
- 1 medium tomato, thinly sliced
- kosher salt
- ground black pepper
Before you cook
Whisk steadily while adding the butter to help the sauce emulsify.
How to make BLT Eggs Benedict with Maple-Cayenne Bacon
Heat the oven to 350°F. Lay the bacon on a foil-lined sheet and brush with the combined maple syrup, brown sugar and cayenne. Bake 28 to 32 minutes until the edges are crisp.
Whisk the yolks and lemon juice in a heatproof bowl over a pan of simmering water, keeping the bowl above the water. Slowly pour in the melted butter while whisking. Cook, whisking, for 1 to 2 minutes until smooth and thick enough to coat a spoon.
Take the hollandaise off the heat. Whisk in chili powder, paprika and salt. If it thickens too much, whisk in hot water a teaspoon at a time.
Slide the eggs one at a time into a large pot of simmering water. Poach for about 4 minutes and lift out with a slotted spoon to drain.
Butter the muffin halves and top each with arugula, a tomato slice, two bacon halves and a poached egg. Season the tomato and spoon the hollandaise over the eggs.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
BLT Eggs Benedict with Maple-Cayenne Bacon
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Ingredients
- 4 slices bacon, halved crosswise
- 2 tbsp maple syrup
2 tbsp packed light brown sugar- ¼ tsp cayenne pepper
- 2 large egg yolks
- 1 tbsp lemon juice
- ½ cup unsalted butter, melted
- 1 tsp chili powder
- ¼ tsp smoked paprika
- kosher salt
- 4 large eggs
- 2 English muffins, split and toasted
- 1 tbsp unsalted butter, softened
- 2 small handfuls arugula
- 1 medium tomato, thinly sliced
- kosher salt
- ground black pepper
Instructions
- Heat the oven to 350°F. Lay the bacon on a foil-lined sheet and brush with the combined maple syrup, brown sugar and cayenne. Bake 28 to 32 minutes until the edges are crisp.
- Whisk the yolks and lemon juice in a heatproof bowl over a pan of simmering water, keeping the bowl above the water. Slowly pour in the melted butter while whisking. Cook, whisking, for 1 to 2 minutes until smooth and thick enough to coat a spoon.
- Take the hollandaise off the heat. Whisk in chili powder, paprika and salt. If it thickens too much, whisk in hot water a teaspoon at a time.
- Slide the eggs one at a time into a large pot of simmering water. Poach for about 4 minutes and lift out with a slotted spoon to drain.
- Butter the muffin halves and top each with arugula, a tomato slice, two bacon halves and a poached egg. Season the tomato and spoon the hollandaise over the eggs.
Notes
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