Spicy BLT Eggs Benedict

Spicy BLT Eggs Benedict

Spicy BLT Eggs Benedict is one of our favorite summer breakfasts. I start this dish by making spicy and creamy hollandaise sauce. Then, I poach eight eggs. Finally, I top buttery English muffin halves with arugula, tomato, crispy bacon, the eggs, the hollandaise, and minced chives. We like this dish for several reasons. First of all, I like that the spicy hollandaise can be made ahead of time. I like to store it in the refrigerator for two days, or in the freezer for one month. Then, I reheat it in the microwave, stirring it every ten seconds. Secondly, I like that this is fancy enough to serve to company, but easy enough for every day. Thirdly, I like that this dish really features fresh summer tomatoes. And, lastly, we all love the rich and decadent BLT flavors in this dish.

The Equipment I Used

  • A Double Boiler- You’ll need this to make the hollandaise sauce. You can also use a heat proof bowl over a pot.
  • An Instant Read Thermometer- Use this to make sure your hollandaise reaches one hundred sixty degrees.
  • A Skillet- Use this to toast your English muffins.
  • A Saucepan- You’ll need this to poach the eggs.

The Ingredients Needed for Spicy BLT Eggs Benedict

  • Hot Sauce- I used Firelli hot sauce. Adjust the amount to the spice level you like.
  • Bacon- I used the Applegate Farms bacon.
  • Eggs- For food safety reasons, use fresh good-quality eggs. I used the Vital Farms brand.
  • English Muffins- I used Thomas brand English muffins.
  • Butter- Use unsalted butter. I always use Kerry Gold Irish butter.

How I Made my Eggs Benedict

  • First, I griddled the muffins.
  • Next, I made the hollandaise. It’s very important to cook it to 160 degrees.
  • Then, I poached the eggs. Remember to drop the eggs into the middle of the whirlpool you create.
  • Finally, I assembled the Eggs Benedict.

If you like BLT sandwiches, you need to try this rich and creamy Spicy BLT Eggs Benedict.

Spicy BLT Eggs Benedict
Spicy BLT Eggs Benedict
Spicy BLT Eggs Benedict

Spicy BLT Eggs Benedict

English muffins topped with bacon, arugula, tomatoes, poached eggs, and spicy hollandaise.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4

Equipment

  • instant read meat thermometer

Ingredients
  

For the Eggs Benedict:

  • 4 slices cooked bacon, each slice cut in half
  • 1 tbsp. unsalted butter
  • 4 English muffins, sliced in half
  • 2 tbsp. white vinegar
  • 8 large eggs
  • 1 cup baby arugula
  • 8 slices tomato
  • ¼ cup minced chives

For the Spicy Hollandaise:

  • 4 large egg yolks
  • 8 tbsp. unsalted butter, sliced and softened
  • cup boiling water
  • 1 tbsp. lemon juice
  • ¼ tsp. kosher salt
  • 1 tsp. hot sauce (like Firelli)

Instructions
 

  • Begin by toasting your muffins: Melt the butter in a large skillet (or use some of the bacon drippings) and toast the muffin halves. Set them aside.
  • Next, make the Hollandaise Sauce: In the top of a double boiler (or in a bowl over a pot) over simmering water, whisk together the yolks and butter. Whisk until well combined. Slowly stream in the water, whisking constantly, until the mixture reaches 160° F and is thickened. Remove the pot from the heat, and whisk in the salt, lemon juice, and as much hot sauce as you like. Cover to keep warm. You can reheat this in the microwave, stirring every ten seconds. For food safety, hollandaise should stay hot and be eaten hot.
  • Next, quickly poach the eggs: Bring a three-quart saucepan filled ⅖ of the way with water. Add the vinegar. Crack the egg into a ramekin. Stir the water to create a whirlpool and drop the egg into the center. Turn heat to a simmer and cook for three minutes. Remove egg with a slotted spoon and drain on paper towels. Repeat with the other 7 eggs.
  • Top each English muffin half with arugula, bacon, tomato, egg, and hollandaise. Garnish with chives.
Keyword breakfast, brunch
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