Monday, April 21, 2025

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.

BLT Eggs Benedict

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:



BLT Eggs Benny pin

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

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
Created using The Recipes Generator

16 comments:

  1. This is a really fun idea for brunch because it combines a lunch BLT with a classic breakfast dish!

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  2. My husband adores eggs benedict! It's always what he orders. Can't wait to try this at home!

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  3. I've never had eggs benedict but I definitely want to try it now! And that candied bacon would be great on so many things!

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  4. Candied bacon--what a fun way to shake up eggs benedict!

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  5. This is a great way to start the day, for sure! But, I think I will be serving this as breakfast for dinner. It looks so good!!

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  6. The candied bacon adds a unique twist to the traditional eggs benedict.

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  7. Definitely making these! My daughter is obsessed!

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  8. I love that you added the candied bacon for a delicious twist on a classic. We will love this!

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