Prepare to transform your ordinary morning into an extraordinary culinary experience with the most decadent breakfast dish that will make your taste buds dance! Bacon and Eggs Benedict isn't just a meal—it's a gourmet journey that combines crispy bacon, perfectly poached eggs, and luxurious hollandaise sauce atop golden toasted English muffins. Whether you're looking to impress your breakfast guests or treat yourself to a restaurant-quality morning feast, this recipe promises to elevate your breakfast game from mundane to magnificent.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 4 slices of bacon
- 2 eggs
- 2 English muffins
- 1/2 cup hollandaise sauce
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Gather 4 slices of bacon, 2 eggs, 2 English muffins, 1/2 cup of hollandaise sauce, and salt and pepper to taste. Make sure you have a skillet, a pot for poaching eggs, and a toaster ready.
- In a skillet over medium heat, cook the bacon until it is crispy, about 5-7 minutes. Flip the bacon occasionally to ensure even cooking. Once cooked, remove the bacon from the skillet and place it on a paper towel-lined plate to absorb excess grease.
- While the bacon is cooking, fill a pot with water and bring it to a gentle simmer over medium heat. Add a pinch of salt to the water to enhance the flavor of the eggs.
- While waiting for the water to simmer, split the English muffins in half and toast them in the toaster until golden brown. Set aside once toasted.
- Once the water is simmering, crack each egg into a small bowl or ramekin. This will help you gently slide the eggs into the water. Carefully slide each egg into the simmering water, one at a time.
- Poach the eggs for about 3-4 minutes, or until the whites are set and the yolks are still runny. If you prefer firmer yolks, you can cook them for an additional minute. Use a slotted spoon to carefully remove the eggs from the water and drain them on a paper towel.
- Now it's time to assemble your Eggs Benedict. Start by placing each toasted English muffin half on a plate. Lay 2 slices of crispy bacon on top of each muffin half.
- Next, gently place a poached egg on top of the bacon on each muffin half. Be careful not to break the yolk.
- Finally, drizzle 1/4 cup of hollandaise sauce over each poached egg. Season with salt and pepper to taste.
- Serve immediately while everything is warm. Enjoy your delicious Bacon and Eggs Benedict!
Tips
- Use fresh eggs for poaching to ensure the best shape and texture
- Create a gentle simmer when poaching eggs—avoid rapid boiling water
- Add a splash of vinegar to the poaching water to help egg whites coagulate more quickly
- Prepare your hollandaise sauce just before serving to maintain its creamy consistency
- Practice makes perfect with poached eggs—don't get discouraged if your first attempts aren't picture-perfect
- Use a slotted spoon when removing poached eggs to drain excess water
- Keep your assembled dish warm by serving immediately after preparation
- For extra flavor, consider using thick-cut artisan bacon or adding a sprinkle of chives as a garnish
Nutrition Facts
Calories: 420kcal
Carbohydrates: 16g
Protein: 18g
Fat: 35g
Saturated Fat: g
Cholesterol: 406mg
