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Ah, the BLT Benedict! The perfect candidate for your brunch bonanza. These open-faced sammies are packed with the iconic BLT trio (and might we mention, the "B" is candied and the "L" is upgraded to fresh arugula) then topped off with a fancy poached egg to bring in the beloved breakfast aspect. There are a million reasons why brunch is the best and the BLT Bendict drizzled in this yummy hollandaise sauce is definitely one of them!
Ah, the BLT Benedict! The perfect candidate for your brunch bonanza. These open-faced sammies are packed with the iconic BLT trio (and might we mention, the "B" is candied and the "L" is upgraded to fresh arugula) then topped off with a fancy poached egg to bring in the beloved breakfast aspect. There are a million reasons why brunch is the best and the BLT Bendict drizzled in this yummy hollandaise sauce is definitely one of them!
Ingredients
For the candied bacon:
- 4 slices bacon cut in half crosswise
- 2 tablespoons maple syrup
- 2 tablespoons light brown sugar packed
- 1/4 teaspoon cayenne pepper
For the hollandaise:
- hot water to taste
- 2 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup unsalted butter melted
- 1 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- kosher salt to taste
For the open-faced sandwiches:
- water to taste
- 4 large whole eggs
- unsalted butter to taste, softened
- 2 English muffins split and toasted
- fresh arugula to taste
- 1 medium heirloom or beefsteak tomato sliced
- kosher salt to taste
- freshly ground black pepper to taste
Directions
- Preheat the oven to 350 degrees F.
- Line a rimmed baking sheet with foil.
- Arrange the bacon halves in an even layer on the prepared baking sheet.
- In a small bowl, add the maple syrup, the brown sugar, and the cayenne pepper and whisk to combine.
- Evenly brush the syrup mixture over each of the bacon halves.
- Bake the coated bacon halves until they are golden and the edges are crispy, about 28-32 minutes.
- Transfer the baking sheet to a wire rack and let the candied bacon halves cool.
- While the candied bacon halves are cooling, in a medium saucepan over medium heat, add enough of the hot water to fill it halfway, then bring it to a simmer.
- In a large, heatproof bowl, add the egg yolks and the lemon juice and whisk to combine.
- Place the heatproof bowl over the simmering water, ensuring the bottom of the bowl isn't touching the water.
- Slowly pour 1/2 cup of the melted butter into the egg yolk mixture while whisking.
- Cook the egg yolk mixture, whisking constantly, until the melted butter is incorporated and the mixture is smooth and creamy, about 1-2 minutes.
- Transfer the bowl from the heat, then whisk the chili powder, the paprika, and the salt into the sauce mixture. If the mixture is too thick, add 1 teaspoon of the hot water at a time to loosen it.
- Fill a large pot halfway with the extra water and bring it to a simmer over medium heat.
- Crack 1 of the whole eggs into a small ramekin and gently drop the egg into the simmering water. Quickly repeat with the remaining eggs.
- Simmer the eggs, about 4 minutes.
- Use a slotted spoon to transfer the poached eggs to a paper-towel-lined plate.
- Evenly spread the extra butter over the cut-sides of each of the toasted English muffins, then evenly top each with the arugula, 1 of the tomato slices, the salt, and the pepper.
- Top each of the sandwiches with 2 of the candied bacon halves and 1 of the poached eggs.
- Evenly spoon the hollandaise sauce over each of the sandwiches.
- Serve.
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