Thick-cut Bacon + Eggs Benedict Recipe

Cooking Instructions

1. 1

   Roast the Tomatoes

   Preheat your oven to 200°C (400°F). Cut the tomatoes in half, drizzle with olive oil, and season with salt and pepper. Place cut-side up on a baking sheet and roast in the oven for about 20-25 minutes, until soft and slightly caramelized.

2. 2

   Grill the Asparagus

   While the tomatoes are roasting, heat a grill pan over medium-high heat. Toss the asparagus with olive oil, salt, and pepper. Grill the asparagus for about 5-7 minutes, turning occasionally, until tender and slightly charred.

3. 3

   Cook the Bacon

   In a large skillet, cook the thick-cut bacon over medium heat until crispy, about 8-10 minutes. Remove and drain on paper towels.

4. 4

   Make the Hollandaise Sauce

   In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk until the mixture thickens. Slowly drizzle in melted butter while continuing to whisk until the sauce is smooth. Season with salt and pepper.

5. 5

   Poach the Eggs

   In a pot, bring water to a gentle simmer. Crack each egg into a small bowl, then gently slide each egg into the water. Poach for about 3-4 minutes for runny yolks. Remove with a slotted spoon and drain.

6. 6

   Assemble the Dish

   On a plate, layer the roasted tomatoes, grilled asparagus, and crispy bacon. Top each with a poached egg and drizzle with hollandaise sauce. Season with additional salt and pepper if desired.