BLT Eggs Benedict Recipe With Bacon, Lettuce & Tomato
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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. > See more Eggs Benedict recipes below. > The history of Eggs Benedict. Ingredients For 1 Serving For The Hollandaise Sauce |
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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. 3. REMOVE from the heat; add the hot sauce and salt. Keep warm until ready to serve. 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. Here are updated versions of the Eggs Benedict recipe; but don’t forget Classic Eggs Benedict. CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM. |
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