Blt Benedict Recipe

Cook bacon

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange bacon slices in a single layer on the rack. Bake for 12–18 minutes, turning halfway, until crispy and browned to your liking. Remove and transfer bacon to a paper towel–lined plate to drain.

Prepare muffins and tomato

While bacon cooks, split the English muffins and toast them until golden. Butter each toasted half with the unsalted butter. Slice the tomato into 8 even slices (2 per muffin). Season the tomato slices lightly with a pinch of coarse salt and a grind of black pepper.

Prep avocado and arugula

Halve, pit and slice the avocado thinly or mash lightly with a fork and a pinch of salt if you prefer. Place arugula in a medium bowl and set aside for vinaigrette dressing in the next section.

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey and minced shallot. Whisk or shake to combine. Slowly stream in the extra-virgin olive oil while whisking until the dressing emulsifies. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust acidity or sweetness as needed. Toss the arugula with about half of the dressing just before assembling; reserve the rest for drizzling.

Bring 2 liters of water and the tablespoon of distilled white vinegar to a gentle simmer in a wide, shallow saucepan. The surface should have small bubbles, not a rolling boil.

Crack one egg at a time into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and slip the egg from the ramekin into the center. Poach for 3–4 minutes for a slightly runny yolk or 4–5 minutes for firmer yolks. Repeat with remaining eggs, poaching 2 at a time if the pot is large enough. Use a slotted spoon to lift eggs and transfer to a bowl of ice water for 30 seconds to stop cooking, then gently blot on paper towels.

Rewarm toasted muffin halves if needed. On each muffin half, layer: 2 tomato slices, 2 slices of bacon, a small handful (about 1/2 cup) of dressed arugula, and avocado slices (or a spoonful of mashed avocado).

Place a poached egg on top of each assembled muffin. Season eggs with a little additional salt and the optional pinch of smoked paprika. Spoon any remaining vinaigrette around or lightly over the eggs and arugula for extra flavor.

Garnish each BLT Benedict with a sprinkle of chopped chives if using. Serve immediately so yolks stay runny and bacon remains crisp. This recipe makes 4 servings (one muffin half per serving).