A Southern sandwich meets a breakfast classic to create an epic brunch mash-up, complete with an easy hollandaise sauce.
BLT Fried Eggs Benedict
Ingredients
- 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
Instructions
- 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.
- Add bread slices to drippings in skillet; cook over medium heat until lightly browned, 1 to 2 minutes per side. Remove bread from skillet.
- 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.
- 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
- 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.