Blt Benedict Recipe

Cook bacon

Preheat oven to 400°F (200°C). Arrange bacon slices on a rimmed baking sheet lined with foil or parchment in a single layer. Bake 15–20 minutes until crisp to your liking. Remove to a paper towel-lined plate to drain, then keep warm.

Slice tomatoes about 1/4–1/2 inch thick. Season both sides lightly with kosher salt and a crack of black pepper. Tear or chop lettuce into bite-size pieces, rinse and spin dry. Reserve until assembly.

Split English muffins and toast them until golden. Spread about 1/2 teaspoon of softened butter on each toasted half while warm.

Poach eggs

Bring 2 liters of water to a gentle simmer (not a rolling boil) in a wide sauté pan or shallow pot. Add 1 tablespoon white vinegar. Crack each egg into a small bowl. Create a gentle whirlpool in the water with a spoon and slip an egg into the center; poach 3–3½ minutes for a runny yolk or 4 minutes for slightly firmer. Remove with a slotted spoon to a paper towel briefly to drain. Repeat for remaining eggs. Keep eggs warm in a shallow bowl in very warm water if needed until assembly.

Melt butter

Melt 6 tablespoons unsalted butter in a small saucepan over low heat until just melted. Keep warm but not bubbling.

Emulsify sauce

In a heatproof bowl or the top of a double boiler, whisk together 3 egg yolks, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon Dijon mustard until combined. Place the bowl over (not touching) simmering water and whisk continuously for 1–2 minutes until slightly thickened and warm. Remove from heat. Very slowly drizzle the warm melted butter into the yolk mixture while whisking constantly to form a smooth, thick sauce. If the sauce becomes too thick, whisk in up to 2 tablespoons warm water to loosen. Taste and add a pinch (1/8 tsp) cayenne and adjust salt or lemon as needed. Keep warm until ready to serve (cover and place over warm water, do not overheat).

On each buttered English muffin half, layer: a small handful of lettuce, a slice of seasoned tomato, and two slices of crisp bacon (or one thick strip folded). Top each stack with a poached egg.

Spoon 1–2 tablespoons of warm hollandaise over each poached egg, letting it cascade down the sides. Season with additional black pepper and a light sprinkle of salt if desired. Serve immediately.