Recipe details
Breakfast
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Bacon Eggs Benedict
45min
4 servings
Cook this dish
This simplified Eggs Benedict features crispy bacon and perfectly poached eggs topped with a rich, velvety hollandaise sauce, all served on homemade quick bread rounds. This elegant breakfast dish balances creamy, savory, and buttery flavors with a hint of brightness from lemon. The recipe breaks down each component, including easy-to-make bread bases, making this restaurant favorite achievable at home with basic ingredients for a luxurious weekend breakfast.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
3 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Prepare Quick Bread Dough
In a large bowl, whisk together flour, baking powder, and 1/2 teaspoon salt.
Cut in Butter for Bread
Cut 1/4 cup cold butter into small pieces and add to flour mixture. Use a pastry cutter or two forks to work butter into flour until mixture resembles coarse crumbs.
Add Milk to Dough
Gradually add milk to the flour mixture, stirring until a soft dough forms.
Form Bread Rounds
Turn dough onto a floured surface and pat to 1/2-inch thickness. Use a 3-inch round cutter or glass to cut 8 circles.
Cook Bread Rounds
Heat a large skillet over medium heat. Melt 1 tablespoon of butter in the skillet and cook bread rounds for 2-3 minutes per side until golden brown and cooked through.
Cook the Bacon
In another skillet, place bacon strips and cook over medium heat until crispy, about 8-10 minutes, turning occasionally.
Drain the Bacon
Transfer cooked bacon to a paper towel-lined plate to drain excess grease.
Prepare for Poaching
Fill a large, deep skillet with about 3 inches of water and add white vinegar. Bring to a gentle simmer over medium heat.
Separate Eggs for Hollandaise
Carefully separate 4 eggs, placing the yolks in a heatproof bowl and reserving the whites for another use.
Prepare Lemon Juice
Cut lemon in half and squeeze to extract juice. Measure out 1 tablespoon.
Start the Hollandaise
Whisk egg yolks with lemon juice and a pinch of salt until light and frothy.
Melt Butter for Hollandaise
In a small saucepan, melt the remaining butter over low heat until hot but not browning.
Make Hollandaise Sauce
Place the bowl with egg yolks over a pot of barely simmering water (double boiler method). Slowly drizzle in the melted butter while whisking constantly until sauce thickens.
Season Hollandaise
Remove hollandaise from heat and whisk in cayenne pepper and additional salt to taste. Cover and keep warm.
Arrange Bacon
Place 1 slice of cooked bacon (broken in half if needed) on each bread round.
Poach the Eggs
Crack each of the remaining 8 eggs into individual small cups. Create a gentle whirlpool in the simmering water and carefully slide each egg in. Poach for 3-4 minutes until whites are set but yolks remain runny.
Remove Poached Eggs
Using a slotted spoon, carefully remove each poached egg and place on a paper towel to drain excess water.
Assemble the Dish
Place one poached egg on top of each bacon-topped bread round.
Add Hollandaise
Spoon hollandaise sauce generously over each poached egg.
Season
Sprinkle with black pepper and a light dusting of paprika.
Garnish
Finely chop fresh chives and sprinkle over the top.
Serve
Serve immediately while hollandaise is warm and eggs are still runny.
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