BLT Fried Eggs Benedict


A Southern sandwich meets a breakfast classic to create an epic brunch mash-up, complete with an easy hollandaise sauce.

BLT Fried Eggs Benedict
  • 8 slices thick-cut bacon
  • 4 slices whole-grain bread
  • 4 large eggs
  • Easy Hollandaise Sauce (recipe follows)
  • Fresh arugula
  • 2 medium tomatoes, sliced ¼ inch thick
  • Garnish: paprika, ground black pepper
Easy Hollandaise Sauce
  • 5 large egg yolks
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground red pepper
  • ⅛ teaspoon paprika
  • 1 cup unsalted butter, melted
  1. In a large cast-iron skillet, cook bacon over medium heat until browned and crisp, 10 to 15 minutes. Remove bacon, and let drain on paper towels. Reserve 2 tablespoons drippings in a small bowl; leave remaining drippings in skillet.
  2. Add bread slices to drippings in skillet; cook over medium heat until lightly browned, 1 to 2 minutes per side. Remove bread from skillet.
  3. Heat reserved 2 tablespoons drippings in skillet over medium heat. Crack eggs into skillet. Cook until edges of whites are browned and crisp, about 2 minutes. Cover skillet; cook until whites are fully set but yolks are still runny, 1 to 2 minutes more.
  4. Meanwhile, spread Easy Hollandaise Sauce onto one side of each bread slice. Top with arugula, 2 slices bacon, 2 slices tomato, and 1 fried egg. Drizzle with Easy Hollandaise Sauce. Garnish with paprika and pepper, if desired. Serve immediately.
Easy Hollandaise Sauce
  1. In the container of a blender, combine egg yolks, lemon juice, salt, red pepper, and paprika; process until pale and fluffy, 1 to 2 minutes. With blender running, add hot melted butter in a slow, steady stream, processing until thick and smooth. Serve immediately.