Burnet Road Benedict Recipe

Toast and prepare muffin

Split the English muffin and toast until golden brown. Butter lightly (use 1/2 tbs of butter) and place halves on a warmed plate; keep warm in a low oven (about 200°F / 95°C).

Cook bacon

In a medium nonstick skillet over medium heat, cook the bacon slices until crisp, about 3–5 minutes per side depending on thickness. Transfer to a paper-towel-lined plate to drain. Reserve 1 teaspoon of bacon fat in the skillet; discard the rest or save for another use.

Sauté spinach

In the same skillet with the reserved teaspoon of bacon fat (add up to 1/2 tbs butter if needed), add the baby spinach and sauté over medium-high heat until wilted, about 1–2 minutes. Season with a pinch of salt and set aside on a plate.

Baste eggs (basted style)

Wipe the skillet clean and add 1 tbs butter over medium-low heat. Crack two eggs into the skillet, spacing them so they don't touch. Season each with a light pinch of salt and a little black pepper. Cook gently until the whites are mostly set, about 2–3 minutes. Spoon hot melted butter from the pan over the yolks repeatedly (basting) for about 1–2 minutes, or cover the pan with a lid for 30–45 seconds if you prefer firmer yolks. Remove eggs with a thin spatula and keep warm.

Assemble base

Place each toasted English muffin half on the plate. Top each half with a layer of wilted spinach, then a slice of bacon (or crumble the bacon), and set the basted egg on top.

Make a simple roux: In a small saucepan over medium-low heat, melt 1 tsp butter. Sprinkle in 1 tsp flour and whisk continuously for 30–45 seconds to cook the raw flour taste but do not brown.

Slowly whisk in 1/2 cup whole milk, bringing the mixture to a gentle simmer; cook until slightly thickened, about 1–2 minutes.

Lower the heat to low. Add the shredded white cheddar and Monterey Jack a handful at a time, stirring constantly until smooth and melted. If the sauce becomes too thick, whisk in up to 1–2 tablespoons more milk to reach a pourable, smooth consistency.

Stir in the drained diced green chiles, 1/8 tsp ground cumin, and 1/2 tsp lime juice (if using). Taste and adjust seasoning with salt as needed. Keep the queso warm over the lowest heat or in a small warm pot; do not boil.

To finish the benedict, ladle or spoon about 3–4 tablespoons of warm queso over each basted egg so the yolk is smothered but still visible. Serve immediately with the chosen side.

Mixed fruit

If selecting fruit: arrange 3/4 cup mixed seasonal fruit on the plate chilled or at room temperature.

Home fries

If selecting homefries: reheat 3 oz prepared diced potatoes in a skillet with 1 tsp oil over medium-high heat until crisp and heated through, about 5–7 minutes; season with salt and pepper and serve alongside the benedict.

Cottage cheese

If selecting cottage cheese: spoon 1/2 cup cottage cheese into a small ramekin and serve chilled.

Sliced avocado

If selecting avocado: slice 1/2 a ripe avocado and fan on the plate; sprinkle with a pinch of salt and a few drops of lime if desired.

Black beans

If selecting black beans: warm 1/2 cup canned black beans in a small pot over low heat until heated through. Season with a pinch of salt and a squeeze of lime if desired, then serve alongside the benedict.