B.l.t. Benedict Recipe

Bake for Crispness

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange 8 slices thick-cut bacon in a single layer on the rack. Sprinkle 1/4 tsp black pepper over bacon. Bake until deeply browned and crisp, about 15–20 minutes depending on thickness. Remove to a paper towel-lined plate to drain and keep warm.

While bacon bakes, halve the tomato crosswise. Heat a medium nonstick skillet or cast-iron pan over medium-high heat and add 1 tbs butter. Place tomato halves cut-side down and cook 2–3 minutes until nicely charred and warmed through. Remove and set aside.

Split English muffins and toast or grill cut-sides down in the same skillet or on a grill over medium heat until golden, about 2–3 minutes. Spread remaining 1 tbs butter on the toasted cut sides.

Slice or mash the ripe avocado: halve, remove pit, scoop flesh into a bowl and lightly mash with a fork. Season with a pinch of flaky sea salt and a few grinds of black pepper. Toss the arugula lightly with a small pinch of salt to wilt slightly if desired (about 30 seconds) or leave raw.

Prepare water

Bring a wide shallow saucepan of water to a gentle simmer (not a rolling boil), about 3 inches deep. Add 1 tbs white vinegar and 1/2 tsp kosher salt. Stir to create a gentle whirlpool.

Crack 1 large egg into a small ramekin. Gently lower the egg into the center of the whirlpool and let it cook undisturbed for 3 to 3 1/2 minutes for a runny yolk (longer for firmer yolk). Using a slotted spoon, lift the egg, briefly drain on a paper towel, and place on a plate. Repeat for the remaining eggs, keeping cooked eggs warm in a shallow bowl partially covered.

Melt butter

Melt 6 tbs unsalted butter in a small saucepan over low heat until fully melted and hot but not browned. Keep warm.

Tempering yolks

In a heatproof mixing bowl (or the top of a double boiler) whisk together 3 egg yolks with 1 tsp water and 1 tbs fresh lemon juice until slightly thickened. Place bowl over (not touching) simmering water and continue whisking until the mixture is warm and begins to thicken — about 2 minutes.

Emulsify and season

Remove bowl from heat. Very slowly drizzle the hot melted butter into the yolk mixture while whisking constantly to emulsify. Start drop by drop, then a thin steady stream as sauce thickens. When all butter is incorporated, whisk in 1 tsp Calabrian chile paste, 1/4 tsp salt and 1/8 tsp smoked paprika if using. Taste and adjust lemon, salt, or chile paste to preference. Keep warm (set bowl over warm water) until ready to serve.

Place toasted English muffin halves on plates. On each half, layer a handful (about 1/2 cup) of arugula, a smear of mashed avocado (about 1/4 of the avocado per muffin half), a grilled tomato half (split between muffins), and two slices of the crisp bacon (for a full B.L.T. Benedict use two halves of muffin per serving: one for each egg).

Gently place one poached egg on top of each assembled muffin half (2 eggs per serving if making 2 muffins). Spoon 2–3 tbs of Calabrian hollandaise over each poached egg, letting it run down the sides. Sprinkle a pinch of flaky sea salt and a few grinds of freshly ground black pepper over the finished dish.

Serve immediately while eggs are warm and hollandaise is silky. Optional: garnish with a small spoonful extra Calabrian chile paste for more heat.