Bacon, lettuce, avocado and tomato are sandwiched between a perfectly poached egg and toasted English muffin for a breakfast version of the classic sandwich.
Topped with a creamy lemon hollandaise, your taste buds will jump to life with every bite!
If you know me, you know I am not REALLY a breakfast person.
Now it’s not that I don’t love breakfast food, because I do.
It’s all about the time when I eat. When it comes to eating before 9am, I am not super thrilled to be diving into a hearty breakfast.
I would much rather eat something quick and light on the average weekday morning. The days that I do indulge in elevated breakfast foods are reserved for one meal only…
BRUNCH.
I love any excuse to eat brunch and I don’t care how “basic” that makes me sound.
Brunch includes all of your favorite complex breakfast dishes, but it also includes some lunch items for those days when you just need a greasy burger to ward off that hangover (not that I would know anything about that feeling of course….).
Not to mention, brunch has the added bonus of mimosas and bloody marys to go along with you meal.
The most appealing thing for me is that it’s at an hour in the morning when I actually feel like diving fast first into a giant plate of food.
So let’s talk about this ridiculously amazing dish that has become my new brunch obsession.
I am all about a good BLAT sandwich any given day for lunch, but this eggs benedict takes it to a whole new level of deliciousness.
Not only do you get the bacon, lettuce, avocado, and tomato combination on a crispy English muffin. You also get a perfectly poached egg that oozes that runny yolk all over the ingredients below.
It’s rich and savory, while also having a plethora of textures from crunchy to chewy, soft to crisp. To top it all off, a tangy creamy lemon hollandaise sauce coats everything with a punch of acid that really wakes up your palate.
This is how you take a classic sandwich and turn it into a brunch meal worthy of taking over your entire Sunday morning.
Happy brunching!
BLAT Eggs Benedict Recipe
Ingredients
- 8 Unsalted Butter (1 stick)
- 1.5 Fresh Lemon Juice
- 3 Egg Yolk
- 4 Boiling Water
- 0.25 Salt
- 6 Bacon cooked crisp
- 1 Fresh Tomato sliced
- 1 Avocado peeled, pitted and sliced
- 1 Spring Mix Lettuce Leaves
- 4 Egg
- 1 Water
- 2 English Muffin halved and toasted
Instructions
- Melt butter in a saucepan over medium heat. Remove from the heat and keep warm.
- In a small saucepan, warm the lemon juice over low heat.
- Place the egg yolks in the top pan of a double boiler and set over a saucepan with simmering water. Make sure the bottom of the top pan is not touching the water.
- Whisking constantly, heat the yolks until they thicken, approx.. 3 to 4 minutes.
- Add 1 Tbsp of boiling water to the mixture and continue to whisk until yolks thicken more, which should take a couple of seconds.
- Add another Tbsp of boiling water, whisking again until thickened for a couple of seconds. Repeat this process two more times, then whisk in the warm lemon juice and remove top pan from the heat.
- Whisking the mixture constantly, slowly pour in the melted butter. Whisk in salt and continue to whisk well until the sauce triples in volume. This will take 3 to 4 minutes.
- Keep the sauce warm over the hot water in the saucepan, whisking occasionally.
- I like to use my Instant Pot. Place 1 cup water in the bottom of the insert, then place in the rack that comes with the Instant Pot. Grease silicone egg cups with cooking spray or melted butter.
- Add one egg to each cup and gently place the 4 cups on the rack. Close the lid and set to Manual Pressure for 3 minutes. If you like your eggs more set, add on another minute or two at maximum.
- Top the toasted English muffin halves with lettuce, followed by a slice of tomato, a few slices of avocado, and one piece of bacon, cut in half.
- Carefully place a poached egg on top of each and spoon over the lemon hollandaise.
- Garnish with freshly chopped parsley and serve immediately.