BLT Eggs Benny #BrunchWeek

Candied Bacon, Spicy Arugula, Acidic Tomato, Savory Egg, and Bright Hollondaise for an explosion of flavors and textures in each bite.

It's time for Brunch Week 2025.......

Christy of A Kitchen Hoor's Adventures invited us to join her on Monday, Wednesday, and Friday to celebrate that lovely meal served mid-morning to early afternoon, Brunch.

I love Bruch, not just the food but the entire vibe.  Brunch is laid-back, easy-going, and relaxed.  A time when there is nowhere else to go and nothing to do but spend time with special people, grazing on delicious food and sipping Mimosas and Bloody Marys.  

I am sharing this delicious take on the classic Eggs Benedict.  Let's see what the others are sharing today......

More Brunch Recipes:

• Easy Banana Snack Cake from A Kitchen Hoor's Adventures
• Lemon Basil Chicken Salad from Jolene's Recipe Journal
• BLT Eggs Benny from A Day in the Life on the Farm
• Muffin Tin Omelets from Blogghetti
• Rhubarb Crumble Muffins from Hezzi-D's Recipe Box
• Bloody Mary Shrimp Cocktail from A Little Fish in the Kitchen
• Crown Royal Blackberry Sangria from Our Crafty Mom
• Easy Mini Cakes from Easy Recipes for One
• Chicken Limone from Art of Natural Living
• Baklava Cinnamon Rolls from The Spiffy Cookie
• Cheese Danish Cups from Karen's Kitchen Stories

Please join us again on Wednesday and Friday for more great Brunch ideas.  I am sharing a wonderful Fruit and Granola Tart, and a savory Pizza Frittata.  Hope to see you soon.

Entrees, Brunch, Breakfast, Eggs, Bacon

Entrees, Breakfast, Brunch

French

Yield: 2 servings

Author: Wendy Klik

BLT Eggs Benedict

Candied Bacon, Spicy Arugula, Acidic Tomato, Savory Egg, and Bright Hollondaise for an explosion of flavors and textures in each bite.

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

Candied Bacon

• 4 slices bacon, cut crosswise in half
• 2 T. maple syrup
• 2 T. brown sugar
• dash of cayenne pepper

Hollandaise

• 2 egg yolks
• juice of half a lemon
• 1 stick butter, melted
• 1 t. chili powder
• pinch of salt

Assembly

• 2 English Muffins, split, toasted and buttered
• 4 eggs, poached as desired
• Arugula
• 4 slices of tomato
• salt and pepper, to taste
• paprika for sprinkling, if desired

Instructions

Candied Bacon

1. Mix the syrup, sugar and cayenne together in a small bowl.
2. Place the bacon onto a baking sheet lined with parchment paper or a silicone mat.
3. Brush the bacon with the syrup mixture and bake in a preheated 350* oven for about 30 minutes. Remove from oven and set aside.

Hollandaise

1. Heat water in the bottom of a double boiler to a simmer. Alternately, use a pot of water and a heatproof bowl that fits on top without touching the water.
2. Whisk together the egg yolks and lemon juice in the top of the double boiler and then slowly drizzle in the butter until incorporated and thickened.
3. Remove from heat and season with chili powder and salt. Set aside.

Assembly

1. Place two muffin halves onto each plate. Place 2 slices of bacon onto each muffin half.
2. Place a tomato slice on top of the bacon. Top with the arugula.
3. Place a poached egg onto each muffin, season with salt and pepper.
4. Drizzle the Hollandaise over the eggs and sprinkle with paprika, if desired.

Notes

Adapted from a recipe found in Delish.

Nutrition Facts

Calories

1027

Fat (grams)

78 g

Sat. Fat (grams)

40 g

Carbs (grams)

58 g

Fiber (grams)

3 g

Net carbs

55 g

Sugar (grams)

26 g

Protein (grams)

25 g

Sodium (milligrams)

1201 mg

Cholesterol (grams)

672 mg

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