Golden State Benedict Recipe
A toasted English muffin topped with grilled tomato, avocado, applewood-smoked bacon, poached eggs, hollandaise sauce, and a sriracha drizzle.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Muffin and Toppings
Eggs and Hollandaise
Sriracha Drizzle
Method
Preparing the Muffins and Toppings
- 1
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 2
Grill the Tomato
Heat a grill pan over medium heat. Add the tomato slices and grill for 2-3 minutes on each side until they are slightly charred.
- 3
Cook the Bacon
In a skillet, cook the applewood-smoked bacon over medium heat until crispy. Drain on paper towels.
- 4
Prepare the Avocado
Slice the avocado and set aside.
Making the Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the butter over low heat. Remove from heat once melted.
- 6
Whisk the Egg Yolks
In a mixing bowl, whisk the egg yolks and lemon juice until pale and slightly thickened.
- 7
Assembling the Benedict
- 8
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Poach for 3-4 minutes until the whites are set and yolks are runny. Remove with a slotted spoon.
- 9
- 10
Finish with Hollandaise
Spoon hollandaise sauce over each poached egg and drizzle with sriracha sauce to taste.
