Chronic Bacon Benedict Recipe

Prepare glaze

In a small bowl, whisk together the maple syrup, brown sugar, hot sauce, apple cider vinegar, and black pepper until smooth. Set aside.

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange the thick-cut bacon slices in a single layer on the rack.

Brush the top side of each bacon slice with a thin layer of the maple glaze. Reserve about 1 teaspoon of the glaze for finishing. Bake 15 minutes, then remove and turn each slice, brush again with glaze, and bake an additional 6–10 minutes until edges are caramelized and bacon is cooked through but still slightly pliable. Watch closely to avoid burning the sugar.

When bacon is done, transfer to a paper towel-lined tray to rest 2–3 minutes. If you prefer extra glaze, briefly broil 1 minute after glazing (watch constantly). Keep warm until assembly.

Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then simmer until tender when pierced with a fork, about 12–15 minutes depending on size.

Drain and let potatoes steam-dry in the colander for 1–2 minutes. Return to the pot or a bowl. Add butter, milk, minced garlic, kosher salt, and black pepper. Using a potato masher or fork, gently smash each potato until skin breaks and the interior is slightly crushed but still textured (not a puree).

Heat olive oil in a large skillet over medium-high heat. Add the smashed potatoes in a single layer (work in batches if necessary) and cook 2–3 minutes without disturbing to get a golden crust, flip and cook another 2 minutes. Remove to a warm dish, stir in chopped chives and adjust seasoning.

Set up a double boiler: simmer an inch of water in a saucepan and place a heatproof bowl over it, making sure the bowl bottom doesn’t touch the water. Keep water at a gentle simmer.

Whisk the egg yolks, lemon juice, and Dijon in the bowl until slightly thickened. Continue whisking constantly while slowly drizzling in the warm melted butter in a thin stream until the sauce emulsifies and becomes glossy and thick (about 5–7 minutes). If sauce becomes too thick, whisk in 1 teaspoon warm water at a time to loosen. Remove from heat.

Season with salt and cayenne pepper. Keep warm over very low heat or in a warm spot; if holding for more than 15 minutes, place bowl in a thermos or keep whisking occasionally to prevent separation.

Bring a wide shallow pan with 2 cups of water and 1 tablespoon vinegar to a gentle simmer (not a rolling boil). The surface should have small bubbles.

Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water with a spoon and gently slide one egg into the center. Poach 3 minutes for set whites and runny yolks (3.5–4 minutes for slightly firmer yolks). Repeat with remaining eggs in batches of 2–3 depending on pan size. Use a slotted spoon to lift eggs and briefly drain on paper towels.

Optional: To trim ragged edges, carefully use kitchen shears to tidy the white for a neat presentation.

Toast the English muffin halves or rustic bread until golden. Place one toasted half on each of six plates.

Top each toast with a generous spoonful of smashed potatoes as the base layer (about 3–4 potatoes worth per serving).

Place two slices of the maple-glazed bacon on top of the smashed potatoes.

Carefully place one poached egg on top of the bacon for each stack (use two eggs per plate if you prefer extra; the recipe provides 6 eggs for single-egg stacks—adjust to 12 eggs for two eggs per plate).

Ladle 2–3 tablespoons of warm hollandaise over each poached egg, letting it cascade down the sides. Sprinkle a light pinch of smoked paprika and a few microgreens or chopped parsley. Drizzle the reserved 1 teaspoon maple glaze over the bacon/egg for a sweet-spicy finish.

Arrange a scoop of seasonal fresh fruit (about 1/3 cup per plate) alongside each benedict. Serve immediately.