[1] Combine Eggs Benedict with a BLT, and add some avocado for “BLAT” Eggs Benedict* (photos #1 and #2 © First Watch).

[2] The First Watch Cookbook. Get it here.

[3] Arugula substitutes for the conventional iceberg or romaine lettuce (photo © Park Seed).

[4] Chefs like to pair Eggs Benedict with asparagus. Wilted spinach is also popular. This version contains both (photo © Eiliv Aceron | Unsplash).

[5] White balsamic vinegar. It’s an affordable gift to give to someone who likes to cook—or eats a lot of salad (photo © Di Bruno Bros.).

The classic breakfast favorite, Eggs Benedict, consists of an English muffin topped with Canadian bacon, a poached egg and hollandaise sauce.

It’s often garnished with chopped chives.

April 16th is National Eggs Benedict Day, June 3rd is National Egg Day, and April is National BLT Month.

What could be more appropriate than an Eggs Benedict BLT?

The idea is from the First Watch cookbook: Yeah, It’s Fresh, the debut cookbook from First Watch, a breakfast, brunch and lunch restaurant with 200 locations in 26 states.

Below:

> BLT Eggs Benedict recipe.

> More Eggs Benedict recipes.
 
 
Elsewhere on The Nibble:

> The history of Eggs Benedict.

> The history of the English muffin.

> The history of the BLT.

> The different types of eggs: a photo glossary.

> The year’s 10 egg holidays.

> The year’s 116 breakfast holidays.

> More BLT recipes.
 

[6] Classic Eggs Benedict with sweet potato home fries (photo © Blue Dog Kitchen | NYC).
 
 
RECIPE: BLT EGG BENEDICT

Ingredients For 1 Serving

For The Hollandaise Sauce

 
For The Benedict

 
For The Lemon White Balsamic Vinaigrette

 
This vinaigrette can be used on salad, or anywhere a vinaigrette is called for.

> What is white balsamic vinegar?
 
Preparation

1. MAKE the hollandaise sauce. Whisk the egg yolks and lemon juice together vigorously in a small stainless-steel bowl, and place over a pan of simmering water (180°F to 200°F).

2. CONTINUE to whisk, making sure the eggs do not get too hot (or they will begin to cook). Slowly add the melted butter, whisking vigorously the entire time, until the sauce doubles in volume.

4. TOAST the ciabatta until it is brown. Top with the bacon and tomato. Place the eggs on top of the tomato, then top with hollandaise sauce.

5. COMBINE the arugula and dressing in a small bowl. Don’t do this in advance because the arugula will wilt.

6. TOP the Eggs Benedict with the dressed arugula, avocado and fresh herbs, and serve.
  

MORE EGGS BENEDICT RECIPES

Here are updated versions of the Eggs Benedict recipe; but don’t forget Classic Eggs Benedict.

 
 

[7] There are seafood Benedicts: crab, fried fish fillet or shrimp, lobster, smoked salmon. Here, it’s a crab cake (photo © Ocean Prime | NYC).
 
________________
 
*BLAT is a BLT with avocado, originated in California. California produces about 90% of the avocados grown in the U.S., and residents have been avocado fans since the early 20th century. By the 1970s and 1980s, adding avocado to everything became a hallmark of California cuisine. Foods with added avocado were called “California-style”: California burgers, California omelets, California rolls, and the BLAT (we wonder why it wasn’t called the California BLT).

Unlike the Cobb salad (credited to Bob Cobb at the Brown Derby in Hollywood) or the French dip (disputed between Philippe’s and Cole’s in Los Angeles), there’s no restaurant or chef who has successfully claimed credit for “inventing” the BLAT. It’s easy to envision any sandwich shop or home cook slicing up an avocado to add to the BLT.
 

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