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Author Notes: Eggs Benedict is probably our favorite breakfast when eating out and BLT's are our favorite sandwich. Here I combine the two for a truly decadent meal. I used Eric Ripert's Blender Hollandaise for this because it's so easy and forgiving. —inpatskitchen
Food52 Review: Delicious! I loved that hollandaise by Eric Ripert. I've always made hollandaise the fancy, French way, whisking by hand with clarified butter, and I felt like smacking myself on the forehead over how easy this sauce came together in the blender. The BLT on english muffin with a drippy poached egg was the cherry on top, but I could have drank that sauce straight (I may or may not have licked clean a few spoonfuls). —Omeletta
Serves 2 to 4 depending on appetites
The BLT Benedict
- 4 slices thick-cut bacon
- 4 eggs
- 2 English muffins, split
- 4 thick slices fresh tomato about the same size in diameter as the English muffins (editor's note: if not in season, you can leave them off!)
- Approximately two cups of a Spring lettuce mix
- The hollandaise ( recipe follows)
- Preheat your oven to 400°F. Line a rimmed baking sheet with foil and lay the strips of bacon on it. Bake the bacon for 10 to 15 minutes until crispy. Remove the strips to paper toweling to drain.
- Start toasting your English muffin halves in the toaster. Poach your eggs in your favorite way. I have an egg poacher insert that sits atop a 10 inch sauté pan filled with water. I lightly spray the cups with oil and slip the eggs in and then cover with a lid. Bring the water in the sauté pan up to a boil and cook until the egg whites are set and the yolks are still runny.
- Set the toasted English muffin half on a plate and place a tomato slice and 1/4 of the lettuce mix over. Cut each bacon strip in half and lay two halves over the lettuce. Top with a poached egg and drizzle with the hollandaise.
Eric Ripert's Blender Hollandaise
- 2 1/2 sticks butter
- 2 egg yolks
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt and black pepper (more, to taste)
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon dry ground mustard
- A pinch of white pepper
- Melt the butter on the stove or in the microwave until piping hot.
- Warm the blender bowl by filling with hot water and then emptying and drying the bowl.
- Add the egg yolks, lemon juice, cayenne, salt, white pepper and mustard and blend at medium speed. Slowly drizzle in the hot melted butter with the machine still running until emulsified.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Favorite Way to Eat Eggs for Dinner
- This recipe was entered in the contest for The Best Thing You Ate This Year
- This recipe was entered in the contest for Your Best Mash-Up Recipe
- This recipe was entered in the contest for Your Best Festive, Crowd-Feeding Breakfast