Spicy BLT Eggs Benedict
English muffins topped with bacon, arugula, tomatoes, poached eggs, and spicy hollandaise.
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
- ⅓ 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.
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