BLT Benedict – Crusty sourdough bread is topped with crispy bacon, juicy tomatoes, poached eggs, and fresh basil hollandaise to spice up this classic brunch dish
Eggs, eggs, I’m all about eggs this spring!
It started with these bacon and blue cheese deviled eggs and then came this avocado egg salad sandwich. And now I’ve got another classic egg dish with a twist – my BLT Benedict!
A few posts ago, I mentioned that the BLT was my favorite sandwich but I was struggling with unique ways to enjoy those same flavors. But then it came to me – why not enjoy it with a custardy poached egg with a killer hollandaise on top?! And so the BLT Benedict was born!
How its made
Let’s break down the components of this BLT Benedict:
- Crusty bread – Instead of an English muffin, I decided to use crusty, sliced bread to bring forth the essence of a BLT sandwich. Plus it can better hold all the ingredients without dropping them all over the plate
- Marinated tomatoes – Instead of a sliced tomato from a traditional BLT, I wanted juicy, marinated cherry heirloom tomatoes because, well, I love them. And that’s all that matters.
- Bacon – It wouldn’t be a BLT without the B!
- Poached egg – No benedict is complete without a classically poached egg
- Basil Hollandaise – To capture the L of the BLT, I added finely chopped basil to a classic hollandaise sauce
How it tastes
Guys…I don’t have to tell you how incredible all these flavors are together. Tangy marinated tomatoes, crispy bacon, soft poached egg, creamy basil hollandaise, all on a crusty piece of bread. Oh my my my. The explosion of flavors and textures is unbelievable!
Tips & Tricks
Eggs benedict has a few classic, yet tricky, cooking techniques. But have no fear! I am here to give you the confidence to tackle this recipe with ease. Here are a few tips to help you do so:
- The longer the tomatoes sit in the marinade the deeper their flavor gets. Therefore, I recommend doing this step first, before anything else
- When making the hollandaise, you may feel like the eggs are taking a while to thicken up. But keep going! All of a sudden, you’ll see the mixture thicken pretty quickly.
- Salt goes a long way in making the hollandaise incredibly flavorful so make sure to give it a taste at the end of the process and season as much as possible.
- Poaching eggs sounds intimidating – I was intimidated myself! But it’s really not hard. Just make sure you use a wide saucepan with high sides so you give the eggs enough room to spread out. Also, don’t forget to add the white vinegar. This is make the egg whites cook faster so they don’t float all over the water forever.
BLT Benedict
Ingredients
For the BLT Benedict:
- 4 large eggs
- 2 large slices sourdough bread or similar crusty bread
- 10 ounces cherry tomatoes
- 2 cloves garlic minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons white vinegar
- 8 slices bacon cooked
- salt and pepper to taste
- basil hollandaise recipe below
For the basil hollandaise:
- 4 large egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup basil leaves
- 1/2 cup butter unsalted, melted
- 1/8 teaspoon salt
Instructions
For the BLT Benedict:
- Slice tomatoes in half and place in small bowl. Add minced garlic, 2 tablespoons of olive oil, and 1 tablespoon of red wine vinegar, along with salt & pepper and stir. Set aside.
- Toast slices of bread until lightly browned. Slice bread in half. Top each half with 2 slices of bacon. Cover with marinated tomatoes. Set aside while we make the eggs.
- Fill wide saucepan with water halfway. Add 2 tablespoons white vinegar. Bring to a slow boil. Gently break one egg into the water. Repeat with other eggs, remembering to give them enough space so they don't touch. Reduce heat to a simmer. Cook for 3.5 minutes until the egg white is set and the yolk is still runny. Remove from a slotted spoon and place on top of bacon and tomatoes. Top with basil hollandaise (recipe below) and serve immediately.
For the basil hollandaise:
- Whisk egg yolks and lemon juice vigorously until eggs have doubled in size. Finely chop basil and add to egg yolks. Place the bowl over a saucepan of simmering water. Make sure the water does not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in salt.
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Looks amazing! Love that you marinaded the tomatoes! Gotta try that.
I am absolutely going to bookmark this post because I am OBSESSED with eggs bennies and I have never actually tried making it myself. This looks absolutely divine. So excited to try it. 🙂
Ohh, I love a good eggs benedict! And subbing canadian bacon with real bacon and using a basil hollandaise sounds divine! Can’t wait to try it!
this is just awesome for easter brunch. eggs benedict of any kind are always a winner in my book. this sounds delish 🙂
You seriously are speaking my kind of language! This looks perfect! I can’t wait to make this!
This is my favorite meal! I could eat this seven days a week.
This is literally the eggs benedict I hope to find on menus whenever I’m out to eat, I can’t wait to make it at home!
I’m such a huge fan of protein-filled breakfasts! In fact, this recipe would be great for dinner, too. Eggs all the time! 🙂
You always come up with the most genius combos! I’m making this for lunch today!
omg. This looks SO delicious, I’ll take two right now please. I love a good benedict.
This makes me want to go make a Benedict right now haha